Mary Berry Chocolate Loaf Cake Recipe

This rich, moist Mary Berry Chocolate Loaf Cake is made with cocoa powder, butter, and caster sugar and ready in 65 minutes. Pouring boiling water over the cocoa creates an intensely dark base that makes the sponge remarkably tender. I find loaf cakes so much easier to slice and share than traditional round sponges.

Why This Classic Works

Loaf cakes often suffer from dry edges, but this recipe avoids that completely. Using a hot water and cocoa paste guarantees a soft crumb every time.

I used to skip sifting the flour to save time, resulting in small white lumps in the finished bake. Taking that extra minute makes all the difference for a smooth texture.

Mary Berry Chocolate Loaf Cake Ingredients

• 3 tbsp cocoa powder
• 3 tbsp boiling water
• 100g baking spread or soft unsalted butter
• 100g caster sugar
• 100g self-raising flour
• 1 level tsp baking powder
• 2 large eggs
• 2 tbsp milk

For the Icing (Optional)

• 50g dark chocolate, melted
• 25g soft butter
• 50g icing sugar
• 1 tbsp milk

How To Make Mary Berry Chocolate Loaf Cake

1. Prepare the tin: Preheat the oven to 160C Fan (180C conventional). Grease and line a 900g (2lb) loaf tin with baking paper.
2. Mix the cocoa: Measure the cocoa powder and boiling water into a large bowl. Mix them together until they form a smooth, thick paste.
3. Combine ingredients: Add the butter, sugar, flour, baking powder, eggs, and milk into the same bowl. Beat everything together using an electric hand whisk until smooth.
4. Bake the cake: Pour the mixture into your prepared tin and level the top. Bake for 45 to 50 minutes until a skewer inserted comes out clean.
5. Cool and ice: Leave it to cool in the tin for 10 minutes before turning out onto a wire rack. Beat the icing ingredients together and spread over the cold cake.

Recipe Tips

• Use boiling water: Cold water will not dissolve the cocoa properly, leaving a grainy texture in the sponge.
• Check the date on your baking powder: Expired raising agents are the main reason loaf cakes fail to rise and sink in the middle.
• Line the tin fully: A loaf cake is heavy and can stick easily, so a long strip of parchment paper helps lift it out intact.

What To Serve With Chocolate Loaf Cake

A slice pairs perfectly with a strong cup of builder’s tea or black coffee. For dessert, add a generous spoonful of clotted cream or pouring custard. Fresh raspberries on the side cut through the rich chocolate beautifully.

How To Store

Keep this cake in an airtight container at room temperature for up to four days. You can freeze the un-iced sponge for up to three months by wrapping it tightly in double layers of cling film. Thaw it overnight on the counter before decorating.

FAQs

Can I use plain flour instead?

Yes, but you will need to add extra baking powder. Use 100g of plain flour and add an extra 1.5 teaspoons of baking powder to compensate.

Why did my cake sink in the middle?

The oven door was likely opened too early, causing a sudden drop in temperature. Always wait until the final ten minutes of baking to check your loaf.

Can I bake this in a round tin?

Yes, you can split the batter between two small 15cm sandwich tins. The baking time will be much shorter, around 20 to 25 minutes.

Is baking spread better than butter?

Baking spread straight from the fridge incorporates air quickly when beaten. Butter works well but must be very soft before mixing.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 36g
• Protein: 5g

Try More Recipes:

• Mary Berry Chocolate Sponge Cake Recipe
• Mary Berry Chocolate Chip Cake Recipe
• Mary Berry Chocolate Bundt Cake Recipe