A hint of chocolate in prep for Easter: Mary Berry’s Chocolate Loaf Cake

Mary Berry - the Baking Queen.

The legend that is Mary Berry

I only have one recipe to post this week as I spent last weekend with friends and so I only made it into the kitchen late on Sunday night after everyone had left.

I was however determined to herald my husband’s return from his ski trip by making him a little treat, but with a bare fridge and cupboard, I didn’t have many options until I stumbled on a chocolate loaf cake recipe by Mary Berry.

As far as British baking is concerned, Mary Berry is the ultimate legend!

I actually have a Mary Berry recipe book but I found this recipe online. My only issue is that because I made this as night was falling, my pictures of the baked cake really didn’t do her simple recipe justice.

Dollops of vanilla cake batter with dollops of chocolate cake batter. Looks more like ice cream here!

As cake recipe’s go, this really is the easiest cake I’ve ever made. Why? Because you put almost all of the ingredients into one bowl and mix them up together all at once. No separate creaming of the butter and sugar beforehand, no beating the eggs in one by one – everything is just bunged in together either in your stand mixer (using the whisk attachment or you can use a hand held mixer) for 2-3 minutes of beating. How simple is that???

I’ve provided the recipe below (I added more vanilla essence) and her recipe originally also includes a chocolate glaze but I didn’t bother. This cake is perfect as it is. We’ve been eating it on its own but it’s simply brilliant toasted and eaten with some fresh fruit, or toasted with a dollop of crème fraiche or ice cream.

This cake is unbelievably light and fluffy, and I love the marbled vanilla and chocolate effect.

Mary Berry's Chocolate Loaf Cake

I’ll get back into my usual swing of blogging after the Easter Weekend. We’re staying put this holiday so I’m planning a huge cooking fest and can then hopefully have lots more yummy things to share in the next few weeks.

Have a lovely Easter weekend everyone!

Lots of love


Click here for a printer-friendlier recipe

Click here for Mary Berry’s original recipe, which includes her recommendation for a chocolate icing for this recipe.

Ready for the oven.

Mary Berry’s Chocolate Loaf 

225g (8oz) butter, softened
225g (8oz) caster sugar
275g (9¾oz) self-raising flour
2 level tsp baking powder
4 large eggs
2 tbsp milk
½ tsp vanilla extract (I used a generous 1 teaspoon of vanilla extract instead)
1½ level tbsp cocoa powder
2 tbsp hot water

Preheat the oven to 160°C/325°F/gas mark 3. Lightly grease a 900g (2lb) loaf tin. Line with a wide strip of non-stick baking parchment to go up the wide sides and over the base.

Measure the butter, sugar, flour, baking powder, eggs, milk and vanilla extract into a large bowl and beat with a hand-held electric mixer (I used the whisk attachment on my stand mixer) for about two minutes, until well blended. Spoon half into another bowl and set aside.

In a small bowl, mix the cocoa powder and hot water together until smooth. Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.

Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. Bake for one hour, until the cake is well risen, springy to the touch and starting to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.

I almost burnt my fingers in my haste to cut a slice of this loaf to try 🙂

16 Responses to “A hint of chocolate in prep for Easter: Mary Berry’s Chocolate Loaf Cake”
  1. a320b757 says:

    What a great success. I tried the coffee and walnut battenburg, which looked Ok but not a patch on that. Good work.


  2. Happy Easter to you Big Fat Noodle. This cake looks scrumptious! Take care, BAM

  3. That looks great! Gotta love a bit of Mary Berry! The perfect easter treat, Noodle!

  4. Mary Berry, a classic! And the cake batter did look like ice cream, I was thinking oooo she’s eating cake with ice cream, perfect!

  5. ChgoJohn says:

    Like Claire before me, I, too, thought that was ice cream in the loaf pan. This is a cake I can — and will – make. Thanks, Noodle, and I hope you and yours have a wonderful Easter!

  6. zestybeandog says:

    So delicious! 🙂 I agree with everyone, it does look like ice cream!

  7. What a beautiful looking cake. I love that it’s simple, but packed with flavor. And, as much as I love chocolate, I can see why you didn’t make the glaze…it just looks perfect as is. I bet this would make a pretty awesome trifle, but love the idea of toasting it and having it with fruit. A great post.

  8. What a tasty and fun surprise in that cake!

  9. Mmmm! I love how it looks and is easy to do too: simple perfect 🙂

  10. The batter for this is so beautiful. One of the the things I am most happy about this time of year is Daylight Savings Time…now I have natural light until at least 7pm every day. As summer nears it will be light until 9pm…great for us natural light blogger photographers.

  11. Michelle says:

    Such a lovely cake. And what a wonderful welcome home!

  12. Got to admit that I’m new to Mary Berry, but this looks brilliant!

  13. That’s my kind of cake – bung everything in and it’s ready in a jiffy. Yours looks delicious!

  14. Eva Taylor says:

    My Mom used to make a lovely chocolate & vanilla bundt cake when we were kids. On occasion she would allow us to have it for breakfast, toasted with milk drizzled on it, so yummy!
    I have a recipe for Nigella’s old fashion chocolate cake that is just like this one, only it all goes into your food processor! I love it because it’s moist, chocolatey and ever do easy! Happy bunny day!

  15. Deanna says:

    This looks unbelievable! Living in America, I’ve never heard of Mary Berry, but I think I’ve just become a fan. Yum!

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