If you are looking for a rich, moist, and reliable chocolate cake that is easy to make, this Mary Berry Chocolate Loaf Cake Recipe is a fantastic choice. It features a soft chocolate sponge with a deep cocoa flavor and a smooth chocolate topping that makes every slice irresistible. The texture is light yet moist, making it perfect for afternoon tea, celebrations, or everyday baking. This beginner-friendly recipe takes about 1 hour and 20 minutes from start to finish.
Ingredients
For the Chocolate Loaf Cake
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 40g cocoa powder
- 1 teaspoon baking powder
- 2 tablespoons milk
For the Chocolate Icing
- 100g dark chocolate, broken into pieces
- 50g unsalted butter
- 2 tablespoons milk
- 150g icing sugar, sifted
For Preparing the Tin
- Butter for greasing
- Baking parchment
How to Make Mary Berry Chocolate Loaf Cake Recipe
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 2lb loaf tin and line it with baking parchment.
- Mix the cake batter: Place the butter, caster sugar, eggs, self-raising flour, cocoa powder, baking powder, and milk into a large bowl. Beat until the mixture becomes smooth and evenly combined.
- Fill the tin: Spoon the batter into the prepared loaf tin and level the top using a spatula.
- Bake the cake: Bake for 45 to 55 minutes until risen and a skewer inserted into the center comes out clean.
- Cool completely: Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the icing: Melt the chocolate, butter, and milk together in a heatproof bowl. Stir until smooth, then mix in the sifted icing sugar.
- Ice the cake: Spread the chocolate icing evenly over the cooled loaf cake.
- Serve: Allow the icing to set slightly before slicing and serving.
Tips for the Best Mary Berry Chocolate Loaf Cake
Why is my chocolate loaf cake dry?
Overbaking is the most common reason. Start checking the cake a few minutes before the recommended baking time ends.
How can I make the cake extra moist?
Use room-temperature ingredients and avoid overmixing the batter. Measuring ingredients accurately also helps.
Can I add chocolate chips?
Yes. Fold 100g of chocolate chips into the batter before baking for extra richness.
How do I know when the loaf cake is done?
A skewer inserted into the center should come out clean or with a few moist crumbs attached.
Serving Suggestions
- Serve with a cup of tea or coffee.
- Add fresh berries on the side.
- Enjoy with whipped cream.
- Dust lightly with cocoa powder before serving.
- Pair with vanilla ice cream for dessert.
Storage
Room Temperature
Store in an airtight container for up to 4 days. Keep away from direct sunlight and heat.
Refrigerator
Store for up to 1 week in a sealed container. Bring to room temperature before serving for the best texture.
Freezing
Wrap individual slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.
Nutrition
- Calories: 385 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 21g
- Saturated Fat: 12g
- Sodium: 180mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate works well, although the icing will be sweeter and less intense in flavor.
What loaf tin size should I use?
A standard 2lb loaf tin provides the best results and allows the cake to rise properly.
Can I make this cake ahead of time?
Yes, this cake stays moist for several days and is ideal for baking in advance.
Can I freeze the finished cake?
Yes, the cake freezes very well for up to 3 months. Wrap it tightly before freezing.
Mary Berry Chocolate Loaf Cake Recipe
Course: DessertCuisine: BritishDifficulty: Easy10
slices20
minutes50
minutes70
minutes385
kcal1
hour10
minutesA rich and moist Mary Berry Chocolate Loaf Cake with a soft chocolate sponge and smooth chocolate icing. Perfect for tea time, dessert, or special occasions.
Ingredients
175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
40g cocoa powder
1 tsp baking powder
2 tbsp milk
100g dark chocolate
50g unsalted butter
2 tbsp milk for icing
150g icing sugar
Butter and parchment for tin
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line a 2lb loaf tin.
- Place butter, sugar, eggs, flour, cocoa powder, baking powder and milk into a large mixing bowl.
- Beat until smooth and fully combined.
- Transfer the batter into the prepared loaf tin and level the surface.
- Bake for 45 to 55 minutes until risen and a skewer comes out clean.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack.
- Melt chocolate, butter and milk together. Stir in icing sugar until smooth.
- Spread the icing over the cooled cake.
- Allow the icing to set before slicing and serving.
Notes
- Use room-temperature ingredients for the best texture.
- Do not overmix the batter.
- The loaf can be frozen for up to 3 months.
