How To Make Mr Bean Chocolate Cake! [Soft and Moist]

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.5 cup Cocoa Powder (unsweetened)
• 2 tsp Baking Soda
• 0.5 tsp Salt
• 1 tsp Baking Powder
• 1 cup Brown Sugar (packed)
• 0.75 cup Buttermilk
• 0.66 cup Canola Oil
• 0.5 cup Sour Cream
• 2 Large Eggs (room temperature)
• 1 cup Hot Coffee (strongly brewed)
• 250 ml Heavy Cream (for ganache, bring to simmer)
• 500 g Dark Chocolate Compound (chopped)
• 10 g Milk Chocolate
• 90 g White Chocolate
• 50 ml All-Purpose Cream (for glaze, same as heavy cream)

Instructions

1. Preheat Oven

   Set the oven to 160°C and allow it to preheat fully.

   Time: PT5M

   Temperature: 160°C

2. Prepare Dry Ingredients

   In a large mixing bowl, sift together the flour, cocoa powder, baking soda, salt, and baking powder.

   Time: PT5M

3. Combine Wet Ingredients

   In another bowl, whisk the brown sugar, buttermilk, canola oil, sour cream, eggs, and hot coffee until smooth.

   Time: PT5M

4. Mix Batter

   Pour the wet mixture into the dry ingredients and stir gently until just combined; do not over‑mix.

   Time: PT5M

5. Prepare Pan and Pour Batter

   Line the 7x3 inch baking pan with baking paper, pour the batter in, and tap the pan lightly on the counter to release air bubbles.

   Time: PT5M

6. Bake the Cake

   Place the pan in the oven and bake for 50‑60 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT55M

   Temperature: 160°C

7. Cool the Cake

   Remove the cake from the oven, lift it onto a cooling rack, and let it cool completely (about 30 minutes).

   Time: PT30M

8. Make Dark Chocolate Ganache

   In a saucepan, bring 250 ml heavy cream to a gentle simmer over low heat, then pour it over the chopped dark chocolate in a heat‑proof bowl. Stir until smooth, cover with plastic wrap, let sit 5 minutes, then let cool at room temperature for 2‑3 hours.

   Time: PT5M

   Temperature: low heat

9. Apply Ganache and Chill

   Spread the cooled ganache evenly over the cake surface, then refrigerate for at least 30 minutes to set.

   Time: PT30M

   Temperature: refrigerator

10. Prepare White Chocolate Glaze

    Combine milk chocolate, white chocolate, and 50 ml heavy cream in a microwave‑safe bowl. Microwave on high for 1 minute, stir until smooth, then let cool to room temperature (about 10 minutes).

    Time: PT11M

    Temperature: microwave

11. Glaze the Cake

    Pour the cooled white‑chocolate glaze over the chilled ganache‑coated cake, allowing it to flow over the edges. Let the glaze set for 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Whole Wheat Flour
• Instead of Cocoa Powder: Dutch‑Processed Cocoa
• Instead of Baking Soda: Baking Powder (increase amount)
• Instead of Salt: Sea Salt
• Instead of Baking Powder: Baking Soda + Cream of Tartar
• Instead of Brown Sugar: White Sugar + Molasses
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Canola Oil: Vegetable Oil, Melted Butter
• Instead of Sour Cream: Greek Yogurt
• Instead of Large Eggs: Egg Replacer
• Instead of Hot Coffee: Espresso, Strong Tea
• Instead of Heavy Cream: Heavy Whipping Cream
• Instead of Dark Chocolate Compound: Dark Chocolate 70% cacao
• Instead of Milk Chocolate: Regular Milk Chocolate
• Instead of White Chocolate: White Chocolate Chips
• Instead of All-Purpose Cream: Heavy Cream

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• Measuring Cups
• Measuring Spoons
• 7x3 Inch Baking Pan
• Baking Paper
• Oven
• Cooling Rack
• Saucepan
• Heat‑Proof Bowl
• Microwave
• Plastic Wrap
• Knife or Offset Spatula
• Piping Bag (optional) (optional)

Critical Steps — Do Not Skip

• Bake the cake until a toothpick comes out clean
• Ensure the dark chocolate ganache is fully melted and smooth
• Chill the ganache‑coated cake before applying the glaze

Chef Tips from the Video

• Use strong, freshly brewed coffee for a pronounced flavor.
• Room‑temperature eggs blend more easily with the batter.
• Line the pan with parchment paper to avoid sticking and to get clean edges.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keeps up to 5 days.

Freezer: Freeze wrapped portions for up to 2 months.

Room temperature: Can sit at room temperature for up to 2 hours after glazing.

Make-Ahead Tips

• Ganache can be prepared a day ahead and stored in the fridge.
• The cake layers can be baked up to 3 days in advance and wrapped tightly.
• Glaze is best applied just before serving for a shiny finish.

Frequently Asked Questions