How to make a ‘classic’ Mary Berry loaf cake with a unique ‘twist’ – recipe

Cakes are a sweet treat loved globally with some of the most famous bakes being British classics; think and carrot cake.

But among the easiest kinds are those baked in the shape of a humble loaf. Small and mighty, loaf cakes are made from one thick layer of sponge that’s traditionally served in slices.

Battenburg, angel cake, banana and coffee are among the best-known flavours, but there’s no reason why any cake can’t be turned into a loaf, according to baking expert Candice Bannister.

As the founder of Candy’s Cupcakes, Candice knows a thing or two about whipping up tantalisingly good bakes in all forms, including loaves.

And there are plenty of ways you can take them to the next level, including this indulgent chocolate chip loaf cake by none other than .

Mary Berry’s chocolate loaf cake recipe

Ingredients (two cakes)

55g (2oz) ground almonds

225g (8oz) baking spread, straight from the fridge

175g (6oz) self-raising flour

225g (8oz) light muscovado sugar

55g (2oz) cocoa powder

Five large eggs

One level tsp baking powder

150g (5oz) white chocolate chips

For the icing

175g (6oz) dark chocolate, broken into pieces

50g butter

Method

Preheat the oven to 180C/Fan 160C/Gas 4, then grease and line two 450g loaf tins with non-stick baking paper. Now measure all of the ingredients, except the white chocolate chips, into a large bowl. Whisk them together using an electric hand whisk until light and fluffy.

Stir in 125g (4½oz) of the chocolate chips then spoon the prepared mixture into the greased and lined tins. Level the surfaces of them before baking the loaves in the oven for about one hour, or until well risen and the loaves spring back on top when lightly pressed.

For the icing, melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Leave to cool slightly then fold in the remaining white chocolate chips before spreading over the tops of the loaves to create a ripple effect.

Add some wow factor with Candice’s bonus loaf-cake tip: “My recommendation would be that you can prettify a loaf cake with fruits, you could turn it into a ‘truffle’ by mixing a little buttercream with the cake in a bowl, balling it up, flash freezing then dipping in chocolate”, she said.

Alternatively, skip the icing altogether and make the loaf cake into something entirely different.

Candice said: “Alternatively, my best recommendation for a twist on the classic loaf cake is to save a jam jar, layer the cake with jam and decimated coconut and create an old-school cake in a jar to pop in your bag and take to work, park or packed lunch… just need a spoon. Convenient treat!”