Mary Berry Chocolate Loaf Cake Recipe

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This Mary Berry Chocolate Loaf Cake is a wonderfully rich yet light bake with a soft, moist crumb and a deep chocolate flavour. It is the sort of everyday cake that feels special enough for guests but simple enough for a relaxed afternoon bake. The method is straightforward and forgiving, making it suitable for beginners as well as confident home bakers. From start to finish, you can have it ready in about 1 hour and 15 minutes.

Ingredients

For the chocolate loaf cake

175g unsalted butter, softened
175g caster sugar
3 large eggs, at room temperature
150g self-raising flour
25g cocoa powder
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract

For the topping

75g dark chocolate, broken into pieces
25g unsalted butter

For greasing

Butter, for the tin
Baking parchment

How to Make Mary Berry Chocolate Loaf Cake Recipe

Prepare the oven and tin: Preheat the oven to 180°C (160°C fan). Grease a 900g loaf tin and line the base and sides with baking parchment, leaving a little overhang for easy lifting.
Mix the cake batter: Put the softened butter, caster sugar, eggs, flour, cocoa powder, baking powder, milk and vanilla extract into a large bowl. Beat with an electric mixer on medium speed for about 2 minutes until smooth, thick and evenly combined, scraping down the sides as needed.
Bake the loaf: Spoon the mixture into the prepared tin and level the surface gently. Bake for 45 to 50 minutes, until well risen and a skewer inserted into the centre comes out clean or with just a few moist crumbs.
Cool the cake: Leave the cake to cool in the tin for 10 minutes, then lift out and place on a wire rack to cool completely before adding the topping.
Add the chocolate topping: Melt the dark chocolate and butter together in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Spoon the melted chocolate over the cooled loaf, letting it drip naturally down the sides. Leave to set before slicing.

Tips

Why did my loaf cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Keep the oven closed for at least the first 35 minutes and always test the centre with a skewer.

How can I make the cake extra moist?

Using room temperature ingredients and measuring the cocoa powder accurately will help. Overbaking is the most common cause of dryness, so check the cake as soon as it looks set.

Can I use plain flour instead of self-raising?

Yes. Replace the self-raising flour with plain flour and add an extra 1 tsp baking powder.

How do I get neat slices?

Let the topping set fully and use a sharp knife wiped clean between slices for the best finish.

Serving Suggestions

Serve in thick slices with a cup of tea or coffee
Add a dollop of lightly whipped cream on the side
Enjoy slightly warm with vanilla ice cream for dessert

Storage

Room temperature

Store the loaf in an airtight container for up to 3 days, away from direct heat.

Refrigerator

The cake can be kept in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the loaf, without the chocolate topping if possible, for up to 3 months. Wrap well in cling film and foil. Defrost overnight at room temperature.

Nutrition

Calories: 380 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 21g
Saturated fat: 12g
Sodium: 180mg

Nutritional values are approximate and provided as a guide only.

FAQs

Can I make this chocolate loaf cake ahead of time?

Yes, it actually improves after a day as the flavours develop. Bake it a day ahead and store well wrapped.

Can I add chocolate chips to the batter?

You can fold in about 75g chocolate chips at the end of mixing for extra texture.

What size loaf tin should I use?

A standard 900g loaf tin works best and gives the correct depth and baking time.

Can I leave off the chocolate topping?

Absolutely. The loaf is delicious on its own, or you can simply dust it lightly with icing sugar.