Mary Berry’s Chocolate Loaf

Mary Berry’s Chocolate Loaf

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

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