Mary Berry Chocolate Brownie Loaf Cake​

This fudgy Mary Berry Chocolate Brownie Loaf Cake is made with a rich combination of dark chocolate, cocoa powder, and light muscovado sugar. This recipe creates a dense, decadent cake with the texture of a brownie but in a convenient loaf shape. It’s a truly special bake that is perfect for a weekend treat or a simple dessert and is a guaranteed crowd-pleaser.

Jump to Recipe

Mary Berry Chocolate Brownie Loaf Cake Ingredients

For the Loaf Cake:

• 225g (8 oz) softened baking spread or butter
• 225g (8 oz) light muscovado sugar
• 5 large eggs
• 55g (2 oz) ground almonds
• 175g (6 oz) self-raising flour
• 1 level tsp baking powder
• 55g (2 oz) cocoa powder
• 150g (5 oz) white chocolate chips

For the Icing:

• 175g (6 oz) dark chocolate, broken into pieces
• 50g (2 oz) butter, softened

How To Make Mary Berry Chocolate Brownie Loaf Cake

1. Prepare the tins: Preheat your oven to 350°F (180°C) / 160°C Fan / Gas Mark 4. Grease and line two 450g (1 lb) loaf tins with non-stick baking paper.
2. Make the batter: In a large bowl, measure all the loaf cake ingredients, except for the white chocolate chips. Use an electric hand whisk to beat the mixture together until it is light, smooth, and fluffy.
3. Add the chocolate chips: Gently stir in about 125g (4½ oz) of the white chocolate chips with a spatula.
4. Bake the loaves: Spoon the batter evenly into the two prepared loaf tins and level the surfaces. Bake in the preheated oven for about 1 hour, or until the loaves are well-risen and a skewer inserted into the center comes out with just a few moist crumbs.
5. Cool the cakes: Leave the loaves to cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
6. Make the icing: While the cakes are cooling, prepare the icing. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water. Once melted and smooth, remove from the heat and let it cool slightly.
7. Decorate and serve: Fold the remaining white chocolate chips into the melted dark chocolate icing. Spread the icing over the tops of the cooled loaves to create a beautiful ripple effect. Cut each loaf into thick slices to serve.

Recipe Tips

• Use muscovado sugar: Light muscovado sugar is key for this recipe as it adds a moist, rich, and slightly caramel flavor that is a hallmark of a good brownie.
• The all-in-one method: This recipe uses an all-in-one method, so it’s essential that your butter or baking spread is very soft or at room temperature to ensure it creams properly with the sugar and other ingredients.
• Don’t overbake: The goal is a fudgy, dense brownie-like texture, not a dry cake. Check for doneness with a skewer—it should have some moist crumbs, not wet batter.
• The benefit of ground almonds: The ground almonds in this recipe help to create a lovely moist and dense crumb, giving the cake a truly decadent texture.

What To Serve Chocolate Brownie Loaf Cake

This rich Chocolate Brownie Loaf Cake is a fantastic treat on its own. For a simple dessert, serve it with a light dusting of icing sugar. For a truly decadent experience, serve a warm slice with a scoop of vanilla ice cream or a drizzle of caramel sauce. It’s also a perfect addition to an afternoon tea.

How To Store Chocolate Brownie Loaf Cake Leftovers

• Refrigerate: Store the loaf cakes in an airtight container in the refrigerator. They will stay fresh and fudgy for up to 5 days.
• Freeze: The baked loaves freeze exceptionally well. Once cooled, wrap them tightly in plastic wrap and then in a layer of foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before icing and serving.

Mary Berry Chocolate Brownie Loaf Cake Nutrition Facts

• Per serving (approximate):
• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 200mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 8g

Frequently Asked Questions

• Why did my loaves sink in the middle? Loaf cakes can sink in the middle if the oven door is opened too early or if they are under-baked. Make sure to preheat your oven properly and resist opening the door for the first hour of baking.
• Can I use a different kind of chocolate chip? Yes, you can. While white chocolate chips provide a beautiful contrast, you can also use milk chocolate or dark chocolate chips for a rich, all-chocolate loaf. You can even add nuts like walnuts or pecans for extra crunch.
• How do I get a perfectly smooth icing? To get a perfectly smooth icing, make sure the melted dark chocolate and butter are fully combined and the mixture is free of lumps. Add the white chocolate chips at the end so they remain whole and don’t melt into the icing.