Go Back Email Link
Mary Berry Chocolate Loaf Cake Recipe

Mary Berry Chocolate Loaf Cake Recipe

Mary Berry's chocolate loaf cake is dense, deeply moist, and topped with a glossy chocolate ganache — the perfect everyday chocolate bake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling & Setting Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Chocolate Loaf:
  • 75 g good quality cocoa powder sifted
  • 6 tbsp boiling water
  • 250 ml sunflower oil
  • 3 large eggs beaten
  • 250 g caster sugar
  • 200 ml soured cream room temperature
  • 225 g plain flour sifted
  • 1½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp fine salt
  • 1 tsp vanilla extract
  • Chocolate Ganache:
  • 150 g dark chocolate 70%, finely chopped
  • 150 ml double cream
  • 1 tbsp golden syrup

Method
 

  1. Mix cocoa with boiling water to a smooth paste. Cool 5 minutes.
  2. Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a 2lb loaf tin with a parchment sling.
  3. Add oil, eggs, sugar, soured cream, and vanilla to cooled cocoa paste. Whisk until smooth and uniformly dark. Sift in flour, baking powder, bicarbonate of soda, and salt. Fold gently until just combined.
  4. Pour into tin. Bake 55–65 minutes until risen and skewer comes out clean. Cover top loosely if browning too quickly. Cool in tin 15 minutes. Lift out. Cool completely — at least 1 hour.
  5. Pour hot cream and golden syrup over chopped chocolate. Stand 2 minutes. Stir from centre until smooth. Cool 15–20 minutes until slightly thickened but still pourable.
  6. Set cooled loaf on a wire rack over a tray. Pour ganache over the centre and let it flow down the sides. Leave to set at room temperature 30 minutes before slicing.

Notes

Bloom cocoa in boiling water — the most important step for deep chocolate flavour.
Use soured cream at room temperature — cold soured cream can make the batter lumpy.
Do not overbake — check at 55 minutes and remove as soon as the skewer is clean.
Cool completely — at least 1 hour — before adding ganache.
Pour ganache from the centre — let it flow naturally down the sides.
Set ganache at room temperature — do not refrigerate.
Stores in an airtight container for up to 4 days. Freeze unglazed for up to 3 months.
QR Code linking back to recipe