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