RECIPE INSPIRED BY BLACK ANSIE

Flora Manson has desgined a recipe inspired by our scent, Black Anise—a sultry, late-night fragrance that’s dark, indulgent, and immersive.

Like the scent, the cake is rich with complex layers: bittersweet chocolate, coffee, whisky, and anise, all lifted with a sweet burst of blackcurrant.

The cake comes together over two days: day one for the sponges and blackcurrant jelly, day two for the remaining elements and final assembly.

BLACKCURRENT JELLY:
- Gelatine sheets 10g
- Goncentrated blackcurrant juice 500ml, total liquids once diluted with water

ANISE SPONGE
- Butter 80g
- Ground almonds 240g
- Caster sugar 230g
- Eggs 270g, approx. 5 large eggs
- Egg whites 175g, from approx. 5 large eggs (save the yolks for the buttercream)
- Vanilla extract 1 tsp
- Plain flour 65g
- A pinch of sea salt
- Anise seeds 1 tsp
- Cardamom 1 tsp
- Dark chocolate 30g
- Freeze-dried blackcurrant powder 1-2 tbsp

GANACHE:
- Double cream 200ml
- Dark chocolate 170g, roughly chopped (70-80% cocoa)
- Whisky 25ml
- Butter 10g, cubed

CAKE SOAK:
- Coffee 45ml, warm
- Syrup 5ml, honey or maple

COFFEE/CHOCOLATE BUTTERCREAM:
- Egg yolks 220g, from approx. 4x large eggs
- Caster sugar 100g
- Water 40ml
- Butter 170g, room temperature
- Dark chocolate 40g (70-80% cocoa)
- Coffee 20ml, strongly brewed/espresso
- Fine sea salt 1/4 tsp
- Vanilla extract 1/2 tsp

Line a baking tray at least 12x20cm in size (these are the dimensions that the final cake will be) with clingfilm. I recommend doing 2-3 layers of clingfilm to ensure the area is completely sealed.

Place the gelatine sheets into a bowl of ice cold water for 5 minutes. Meanwhile, dilute the concentrated blackcurrant juice with water to create 500ml (we want it to taste slightly stronger than normal drinking strength), then pour into a small pot and place over medium heat. Heat the juice until steaming and just beginning to simmer, then squeeze excess water from the gelatine sheets and add to the hot juice, stirring well to completely dissolve the gelatine.

Pour into your prepared baking tray and allow to cool at room temperature for 20-30 mins before transferring to the fridge, ensuring the tray is sitting flat. Allow to set completely overnight.

Preheat your oven to 180°C fan. Grease and line two 30x20cm baking tins. If you only have one, the batter can sit at room temperature while the first sponge bakes.

Start by making the brown butter: melt butter over medium heat until it foams and brown flecks appear. Remove from heat, let cool slightly, you should end up with around 60g brown butter.

In a large bowl, whisk together ground almonds, 115g caster sugar, and 270g whole eggs for 4–5 minutes until smooth and slightly thickened.

Whisk 175g egg whites to stiff peaks, then add the remaining 115g caster sugar one tablespoon at a time, followed by 1tsp vanilla extract. Whisk until glossy & holding stiff peaks. Fold one-third of the meringue into the almond mixture until smooth. Gently fold in the next third, then the final third.

Sift in plain flour, sea salt, anise seeds and 1 tsp ground cardamom. Fold gently.

Divide the batter between the tins (or bake in two rounds if using one tin), smooth the tops. Bake for 10–12 minutes until risen and a toothpick comes out clean. Cool in the tin for 5mins, transfer to a rack. Once completely cool, wrap well and store at room temperature until ready to assemble.

Add double cream and chopped dark chocolate to a pot over medium heat.

Allow to heat for 4-5 minutes, or until the cream is beginning to steam or just beginning to simmer, then remove from the heat and allow to sit for 3-4 minutes. Very gently mix the chocolate into the warm cream until fully melted and combined, then add the whisky and butter and mix until smooth.

Transfer to a bowl and allow to cool at room temperature until set, 3-4 hours.

From the cooled sponges, cut four pieces measuring 12x20cm each. You’ll only need three for the cake, but it’s good to have a spare in case one breaks.

Melt 30g dark chocolate and brush it onto one side of one sponge—this will become the cake base. Chill in the fridge for 20–30 minutes until set.

For the cake soak, mix 45ml warm coffee with 5ml syrup (honey or maple) until dissolved. Using a pastry brush, evenly soak all three sponges (including the one with the chocolate base).

For the coffee and dark chocolate French buttercream, add the egg yolks to the bowl of a stand mixer with the whisk attachment and whisk for 5–6 minutes, until pale and fluffy.

Add the sugar and water to a pot and set over medium heat, allowing the sugar to dissolve and the mixture to come to a boil. Once the mixture reaches 116C on a food thermometer, remove from the heat and slowly pour into the egg yolks while whisking. Continue to whisk until the mixture is cool, approx. 7-8 minutes.

While whisking, add the butter 1 tbsp at a time. Melt the chocolate and slowly pour in while whisking, then add the coffee, salt and vanilla and mix until thick and smooth, 3-5 minutes.

Place the piece of sponge with the chocolate base onto a serving plate, with the chocolate side facing down. Place 2/3 of the buttercream on top and smooth into an even layer, right to the edges. Place into the fridge for 30-45 minutes to set, until the buttercream is firm to touch.

Remove the blackcurrant jelly from the fridge and place one of the sponges on top. Use the sponge as a guide to cut the jelly to size, then carefully upturn the jelly and sponge onto a board or work surface. Separate the excess jelly from the piece that you cut onto the sponge, then carefully place the sponge and jelly on top of the sponge with the buttercream. Place the final sponge on top of the jelly, and gently smooth over the remaining buttercream into an even layer.
Place into the fridge for 30-45 minutes to set.

Use a spatula to loosen the ganache, then spread onto the top of the cake into an even smooth layer. Use a spatula to smooth the sides of the cake and remove any excess buttercream or ganache, then finish the cake with a dusting of freeze-dried blackcurrant powder if using.