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What's the best method for making a chocolate sponge? I took my standard sponge recipe and put in 4 tblsp of cocoa powder but it seemed a bit heavier and definitely didn't rise as much (I am making a layered choc sponge). It was also a bit chewier to eat when I sampled the bits I cut off to make the layers even.
Any advice gratefully taken on board :D
Did you remove the equivalent amount of flour of what you added of cocoa? From memory that is normally what is recommended when converting a plain cake to chocolate.
That could be it :lol:
Will have another try tomorrow! Gotta slap some cream on this puppy and get down the the IL's...
yeh that :):
OK so my cake was pretty good but I thought the chocolate flavour was a bit lame. Can you add melted chocolate to it to beef it up a bit you think?
I have been known to coat chocolate chips (white, dark & milk) in the dry mix (to stop them sinking to the bottom), then mixing them into the wet mix before it goes into the cake pan. You can also just shove some chunks of chocolate into the cake before you put it into the oven :)