This Mary Berry Chocolate Loaf Cake is a moist and fudgy recipe, which is made with ground almonds and white chocolate chips for a rich texture. It’s a classic, foolproof recipe, perfect for a tea-time treat.
Mary Berry Chocolate Loaf Cake Ingredients
- 55g (2oz) ground almonds
- 225g (8oz) baking spread, straight from the fridge (or softened butter)
- 175g (6oz) self-raising flour
- 225g (8oz) light muscovado sugar
- 55g (2oz) cocoa powder
- 5 large eggs
- 1 level tsp. baking powder
- 150g (5oz) white chocolate chips
For the Icing:
- 175g (6oz) dark chocolate, broken into pieces
- 50g butter
How To Make Mary Berry’s Chocolate Loaf Cake
- Prep the oven and tins: Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line two 450g (1lb) loaf tins with non-stick baking paper.
- Mix the batter: In a large bowl, measure all the brownie loaf ingredients except for the white chocolate chips. Whisk everything together using an electric hand whisk until the mixture is light and fluffy.
- Add chocolate chips and bake: Stir in 125g (4½oz) of the white chocolate chips by hand. Spoon the mixture evenly into the two prepared loaf tins and level the surfaces. Bake for about 1 hour, or until the loaves are well-risen and spring back when lightly pressed.
- Cool the loaves: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
- Make the icing: To make the icing, melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth.
- Ice and decorate: Let the icing cool slightly. Fold in the remaining 25g of white chocolate chips, then spread the icing over the tops of the cooled loaves to create a ripple effect. Allow the icing to set before slicing.
Recipe Tips
- How to get a moist loaf cake? The use of baking spread and light muscovado sugar helps to create a soft, moist crumb. Be careful not to overbake the cake; check it with a skewer, and if it comes out clean, it’s ready.
- Can I make this in one large loaf tin? Yes, you can use one 900g (2lb) loaf tin. You will need to increase the baking time to about 1 hour and 15-25 minutes.
- How to prevent the chocolate chips from sinking? Tossing the chocolate chips in a tablespoon of flour before folding them into the batter can help suspend them more evenly throughout the cake.
- Can I use a different type of sugar? Light muscovado sugar adds a lovely caramel-like flavor and moisture. You can substitute it with light brown sugar if you don’t have muscovado.
What To Serve With Chocolate Loaf Cake
This rich loaf cake is a perfect afternoon treat and pairs wonderfully with:
- A cup of hot tea or coffee
- A glass of cold milk
- A simple dollop of fresh whipped cream
How To Store Chocolate Loaf Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 4-5 days.
- Freeze: These loaves freeze very well, either iced or un-iced. Wrap them tightly in plastic wrap and then a layer of foil and freeze for up to 3 months.
Chocolate Loaf Cake Nutrition Facts
- Serving Size: 1 slice (1/10th of a loaf)
- Calories: 480 kcal
- Fat: 28g
- Carbohydrates: 52g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Sinking can be caused by opening the oven door too early, which lets the heat out and stops the rise, or by underbaking. Make sure the cake is fully cooked by testing it with a skewer before removing it from the oven.
If you only have plain flour, you can make your own self-raising flour. For every 150g of plain flour, sift it together with 2 teaspoons of baking powder.
Baking spread, like Stork in the UK, is a type of margarine specifically formulated for baking that gives cakes a very soft texture. You can substitute it with an equal amount of softened butter.
Try More Recipes:
- Mary Berry Chocolate Cake with Oil Recipe
- Mary Berry Chocolate Fudge Cake Recipe
- Mary Berry Chocolate Birthday Cake Recipe
Mary Berry Chocolate Loaf Cake Recipe
Description
A rich and fudgy brownie-style loaf cake from Mary Berry, packed with white chocolate chips and topped with a simple dark chocolate icing.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line two 1lb loaf tins.
- Place all cake ingredients, except the white chocolate chips, into a large bowl.
- Beat with an electric mixer until light and fluffy.
- Stir in 125g of the white chocolate chips.
- Divide the batter between the tins and bake for about 1 hour until risen and springy.
- Cool in tins for a few minutes, then turn out onto a wire rack to cool completely.
- Melt the dark chocolate and butter together for the icing. Fold in the remaining white chocolate chips.
- Spread the icing over the cooled loaves.
Notes
- This recipe uses Mary Berry’s simple “all-in-one” method, making it very quick and easy to prepare.
- The ground almonds add moisture and a lovely texture, similar to a brownie.
- Let the loaves cool completely before icing to prevent the icing from melting and running off.
- These loaves are perfect for making ahead as they freeze exceptionally well.
