: How to convert normal sponge to chocolate sponge I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.) Is drinking

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How to convert normal sponge to chocolate sponge
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.)

Is drinking chocolate a good way to add chocolate flavour to a cake? Or is that likely to not work?
How would I go about using it? Can I just add it, or do I need to adjust the other ingredients? How much should I use?

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