Cakes are a sweet treat loved globally with some of the most famous bakes being British classics; think Victoria sponge 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 recipe by none other than Mary Berry .
Mary Berry's chocolate loaf cake recipe 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 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 (41⁄2oz) of the chocolate chips then spoon the prepared mixtu.