This Mary Berry chocolate loaf cake is a dense, tender crumb with a deep cocoa flavour and a soft, fudgy top that cracks gently as it bakes. It comes together in one bowl, needs no fancy equipment, and stays moist for days, which makes it a reliable bake for a Sunday afternoon or a lunchbox treat.

The recipe uses melted butter rather than creaming, so there is no risk of overworking the mixture, and the result is a loaf with a close, moist texture rather than an airy sponge. From start to finish, it is ready in around 1 hour 15 minutes.

Ingredients

For the loaf

175g unsalted butter, melted and cooled slightly
175g caster sugar
3 large eggs, room temperature
175g self-raising flour
40g cocoa powder, sifted
1 tsp baking powder
2 tbsp whole milk
1 tsp vanilla extract
Pinch of salt

For the ganache topping

100g dark chocolate, chopped into small pieces
80ml double cream
15g unsalted butter, softened

How to Make Mary Berry Chocolate Loaf Cake

Prepare the tin: Grease a 900g loaf tin and line it with baking parchment, leaving a little overhang on the long sides. Preheat the oven to 170C (150C fan).
Whisk the wet ingredients: In a large bowl, whisk together the melted butter and caster sugar until combined. Add the eggs one at a time, whisking well after each addition to keep the mixture smooth.
Sift the dry ingredients: Sift the self-raising flour, cocoa powder, baking powder and salt into the bowl. Sifting removes lumps from the cocoa so the batter stays even and silky.
Fold gently: Using a large metal spoon or spatula, fold the dry ingredients into the wet mixture until just combined. Stop as soon as no dry flour is visible, since overmixing can make the loaf tough.
Loosen the batter: Stir in the milk and vanilla extract until the mixture becomes a smooth, glossy batter that drops easily off the spoon.
Fill the tin: Pour the batter into the prepared tin and level the surface with the back of a spoon.
Bake the loaf: Bake on the middle shelf for 45 to 50 minutes, until a skewer inserted into the centre comes out clean. Avoid opening the oven door in the first 30 minutes, as this can cause the loaf to sink in the middle.
Cool completely: Leave the loaf in the tin for 10 minutes, then transfer to a wire rack to cool fully before adding the topping. Adding ganache to a warm cake will cause it to slide off rather than set.
Make the ganache: Heat the cream in a small pan until just simmering, then pour over the chopped chocolate. Leave for a minute, then stir until smooth and glossy, adding the butter to give the ganache a soft sheen.
Finish the cake: Spread or pour the ganache over the top of the cooled loaf, letting it drip slightly down the sides, and leave to set for 20 minutes before slicing.

Tips for the Best Mary Berry Chocolate Loaf Cake

Why did my chocolate loaf cake sink in the middle?

This usually happens if the oven door was opened too early or the loaf was underbaked. Wait until the last 10 minutes of baking to check, and always test with a skewer before removing it from the oven.

How do I get an even rise without a domed crack down the middle?

A sharp dome often comes from an oven that runs too hot at the start. Baking at 170C rather than 180C gives the loaf time to rise gradually and set evenly.

Why is my loaf dry instead of moist and fudgy?

Dryness is almost always down to overbaking. Start checking at 42 minutes, since ovens vary, and remove the loaf as soon as the skewer comes out with just a few moist crumbs.

Why does my ganache look grainy instead of smooth?

This happens if the cream is too hot or the chocolate is stirred too soon. Let the hot cream sit on the chocolate for a full minute before stirring gently to bring it together.

How do I stop the cake sticking to the tin?

Line the base and sides fully with baking parchment rather than relying on greasing alone, since cocoa batters can cling to bare metal even when buttered.

Serving Suggestions

Serve in thick slices with a dollop of softly whipped cream
Pair with a hot mug of coffee for a mid-morning treat
Add a few fresh raspberries on the side to cut through the richness
Warm a slice gently and serve with a scoop of vanilla ice cream for dessert
Dust with a little extra cocoa powder for a simple afternoon tea presentation

Storage

Room temperature

Store the loaf in an airtight container or cake tin for up to 3 days.

Refrigerator

Once the ganache has set, the loaf can be kept in the fridge in an airtight container for up to 5 days. Bring it to room temperature before serving for the best texture and flavour.

Freezing

Wrap the un-iced loaf tightly in cling film, then foil, and freeze for up to 2 months. Defrost overnight at room temperature before adding the ganache and slicing.

Nutrition

Calories: 310 kcal
Carbohydrates: 32g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Sodium: 140mg

Nutrition values are estimated and can vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use plain flour instead of self-raising flour?

Yes, use 175g plain flour with 2 tsp baking powder in place of the self-raising flour and baking powder listed.

Can I make this chocolate loaf cake ahead of time?

Yes, the loaf can be baked a day ahead and kept unglazed at room temperature, then topped with ganache just before serving.

Can I freeze this chocolate loaf cake?

Yes, the plain sponge freezes well for up to 2 months. It is best to freeze it without the ganache and add the topping after defrosting.

What size loaf tin works best for this recipe?

A 900g (2lb) loaf tin, roughly 21cm by 11cm, gives the best shape and rise for this batter.

Can I double this recipe to make two loaves?

Yes, the recipe doubles well. Bake the loaves separately rather than in one large tin, as a bigger tin will need extra time and can dry out the edges.

Conclusion

This Mary Berry chocolate loaf cake recipe delivers a rich, fudgy crumb and a glossy ganache top without any complicated technique. It is the kind of bake that suits a beginner baker just as well as someone reaching for a familiar, dependable recipe.

The recipe makes one 900g loaf, giving around 10 slices. Give it a try this week, and leave a comment below to share how your loaf turned out. If you enjoyed this, you might also like mary berry banana traybake recipe.