Mary Berry Chocolate Loaf Cake​ Recipe

This simple Mary Berry Chocolate Loaf Cake is made using the famous all-in-one method with self-raising flour, soft butter, cocoa powder, and sugar. The result is a wonderfully moist and tender chocolate sponge that’s both rich in flavor and incredibly easy to make. It’s the perfect cake for an afternoon tea or a weekend treat, and this recipe creates one beautiful loaf cake, serving about 8 people.

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Mary Berry Chocolate Loaf Cake Ingredients

For the Chocolate Loaf Cake:

• 1 cup self-raising flour
• 1 cup caster (superfine) sugar
• 1 tsp baking powder
• ¾ cup unsalted butter, very soft
• 3 large eggs
• 2 tbsp milk
• ⅓ cup unsweetened cocoa powder, sifted

For the Chocolate Glacé Icing:

• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 3-4 tbsp hot water

How To Make Mary Berry Chocolate Loaf Cake

1. Prepare the tin: Preheat your oven to 350°F (180°C / 160°C Fan). Grease a 2lb (900g) loaf tin and line it with a long strip of parchment paper that covers the base and hangs over the two long sides.
2. Combine all cake ingredients: In a large mixing bowl, add all the cake ingredients: the self-raising flour, sugar, baking powder, very soft butter, eggs, milk, and sifted cocoa powder.
3. Beat until smooth: Using an electric hand mixer or a stand mixer, beat everything together on a medium speed for about 2 minutes. Scrape down the sides and beat again until the mixture is smooth, glossy, and well-combined.
4. Bake the loaf cake: Spoon the cake batter into the prepared loaf tin and level the surface with a spatula. Bake in the center of the oven for 50-60 minutes. To check if it’s cooked, insert a long skewer into the center; it should come out clean.
5. Cool the cake: Let the cake cool in the tin for 10 minutes before using the parchment paper handles to lift it out onto a wire rack to cool completely.
6. Make the icing: Once the cake is cool, make the icing. Sift the powdered sugar and cocoa powder into a heatproof bowl. Add 3 tablespoons of the hot water and stir vigorously until you have a smooth, thick, but pourable icing. Add the final tablespoon of water only if needed to reach the desired consistency.
7. Ice the cake: Drizzle or spread the chocolate icing over the top of the cooled loaf cake, letting it drip down the sides. Allow the icing to set before slicing.

Recipe Tips

• Use Very Soft Butter: For the all-in-one method to work its magic, your butter must be at room temperature and very soft. Cold butter will not incorporate smoothly and will leave you with a lumpy batter.
• Properly Line the Loaf Tin: Using a “sling” of parchment paper that lines the bottom and hangs over the long sides makes it incredibly easy to lift the cake out of the deep tin without any risk of it breaking.
• Don’t Be Afraid of the Crack: It is very common and completely normal for a loaf cake to form a crack down the middle as it bakes. This is a sign of a good rise and will be covered by the delicious chocolate icing.
• Achieve the Right Icing Consistency: When making the glacé icing, add the hot water a little at a time. You are aiming for a consistency that is thick enough to coat the cake but just runny enough to be poured or drizzled over the top.

What To Serve Chocolate Loaf Cake

This classic chocolate loaf cake is the quintessential partner for a relaxing break. It is perfect served as a simple slice on its own alongside a hot cup of tea or a fresh coffee. It’s a comforting, satisfying treat that doesn’t require any extra fuss or accompaniments.

How To Store Chocolate Loaf Cake Leftovers

• Room Temperature: Store the cake in an airtight container or a dedicated cake tin at room temperature. It will remain moist and delicious for up to 4 days.
• Freeze: This loaf cake freezes beautifully before it has been iced. Once the cake has cooled completely, wrap it well in a double layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw the cake at room temperature and then ice as desired.

Mary Berry Chocolate Loaf Cake Nutrition Facts

• Serving size: 1 slice (1/8th of cake)
• Calories: 395 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Sugars: 32g
• Sodium: 280mg
• Total Carbohydrate: 48g
• Protein: 6g

Frequently Asked Questions

• Can I add chocolate chips to this loaf cake? Absolutely. For an extra chocolatey treat, you can stir about ¾ cup of milk or dark chocolate chips into the batter after it has been mixed. Tossing the chips in a tablespoon of flour before adding them can help prevent them from sinking to the bottom of the cake during baking.
• Can I use all-purpose (plain) flour instead of self-raising? Yes, you can. If you only have all-purpose flour, you can make your own self-raising flour. For the 1 cup of flour required in this recipe, simply add 1 ½ teaspoons of baking powder and a pinch of salt, and whisk it together before using.
• Why did my loaf cake sink in the middle? A cake sinking in the middle is usually caused by it being underbaked. Loaf cakes are quite dense, so they need a long time to cook through. Even if it looks done on the outside, the center may still be raw. Always use a skewer to test for doneness before removing it from the oven.

Try More Recipes:

• Mary Berry Chocolate Cake With Oil​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe
• Mary Berry Cherry Scones​ Recipe