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Sense of Taste have created black and white magic with their wizardly inventiveness. Not only with taste but also texture – the soft, dark,  moist cake paired with lusciously piquant liquorice ganache and smoothy, creamy meringue. Not as complicated as it seems and it doesn’t get much better than this! 
Recipe by Chef Angie Boyd and Chef Peter Ayub of

Black Velvet Cake

Serves 8 -10

  • 220g Cake Flour
  • 200g Castor sugar
  • 5ml Bicarb
  • 60ml Cocoa powder
  • 2,5ml Oryx Salt Fine
  • 80ml Yoghurt
  • 80ml Water
  • 5ml Vinegar
  • 10ml Black gel colour
  • 2 large Eggs
  • 250ml Canola Oil
  • 5ml Vanilla essence
  • Preheat your oven to 170⁰C and line a 25 x 30 x 5cm rectangle baking pan with non-stick baking paper.
  • Sift the all the dry ingredients into a bowl. Ensure they are well sifted and blended through. No lumps!
  • Place the yoghurt, water, eggs, gel colour, vanilla, vinegar and oil together into a mixing machine’s mixing bowl.
  • Using the whisk attachment, mix the liquids on low/medium speed until homogenous (smooth and not separated)
  • Turn the machine off. Add the sifted dry ingredients all at once into the liquids. Mix quickly on low speed until blended. Turn the speed up and mix until smooth and no lumps left – don’t over-mix though.
  • Pour the mixture into the prepared baking pan and bake until done. (well risen and springy to the touch)
  • Remove from the oven, and turn out onto a cooling rack to cool.
  • Slice into desired shapes (squares or rounds) and then scoop out a small hole in the centre of each piece with an apple corer or melon baller.

Liquorice ganache

  • Chop the chocolate and set aside in a bowl.
  • Place the cream into a saucepan, along with the Oryx Wine Salt and liquorice and set over a medium heat.
  • Bring up to the boil and remove immediately (scald).
  • Pour the hot cream over the chocolate and leave to stand for a minute.
  • Starting from the center, stir the mixture slowly with a whisk, until it forms a velvety mixture.
  • Now, using a stick blender, blitz the mixture to blend in the pieces of liquorice. The mixture can now be strained to remove any small bits and then left to cool until slightly thickened.

Italian meringue

  • 3 Egg whites (use 60g sized free range eggs)
  • Large pinch of Oryx Salt Fine
  • 180g Granulated white sugar
  • 40ml Water
  • Squeeze of lemon juice
  • Place the sugar, water and lemon juice into a saucepan and heat gently to dissolve.
  • Brush off any sugar crystals with a wet brush.
  • Once the sugar has dissolved, increase the heat and allow it to boil. Insert the sugar thermometer to check the temperature.
  • Meanwhile, place the egg whites and Oryx Fine Salt into an electric mixer.
  • When the sugar reaches 118ºC, start to beat the whites until stiff.
  • Remove the sugar syrup from the heat when it reaches 121ºC. Remove the thermometer.
  • Set the mixer to a low speed and gently pour in the syrup in a thin stream ( taking care not to run it on the whisk ).
  • Continue to beat at a low speed until the mixture is cool ( about 10 minutes )

To assemble

  • Extra liquorice for garnish
  • Poppy seeds for garnish
  • Using a small spoon or piping bag, fill the center of each piece of cake with some of the slightly set ganache.
  • Fill a piping bag with the cooled meringue and pipe a dollop on top of each piece of cake.
  • Now plate as desired, using extra ganache, meringue, strips of liquorice and poppy seeds.

Sense of Taste chefs


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