If you’ve ever dreamed of working in a real-life chocolate factory, you’re about to get a sweet little glimpse into what that looks like, with a generous side of cake. This month on Food For Stories, we’re back in Kasha’s West Coast kitchen to celebrate a momentous occasion… the launch of Hazel Mountain Chocolate’s brand new Truffle Room. And what better way to mark the occasion than with a rich, airy, blueberry-studded celebration chocolate cake made from scratch?
But as always, Food For Stories is never just about the food. It’s about the people who make it, the places that inspire it, and the stories that stick with us long after the last bite.
About This Month’s Episode
In this episode, Kasha takes us from a charming local honesty box farm shop to the heart of Hazel Mountain Chocolate, Ireland’s only bean-to-bar chocolate factory, for a day of baking, storytelling, and celebration. You’ll learn how to whip up the perfect sponge, make a silky ganache that never fails, and create a cake that’s both indulgent and surprisingly simple.
You’ll also meet the incredible women behind Hazel Mountain Chocolate: the artists, chocolate makers, and storytellers who infuse each truffle with love, laughter, and a lot of cardamom. From chocolate-fuelled childhood memories to proud moments of hand-painted craft, this episode is a heartfelt tribute to the team that makes the factory such a magical place.
The Celebration Chocolate Cake Recipe
This isn’t your average chocolate cake. It’s light, luxurious, and layered with whipped ganache and juicy blueberries, the kind of bake that looks like it came from a pâtisserie window but is surprisingly easy to recreate at home. Kasha walks us through every step, from the glossy meringue base to the final flourish of mint leaves.
Perfect for birthdays, summer parties, or just because you’re in the mood for something sweet, this cake is a reminder that food doesn’t need to be fussy to be fabulous.
Meet the Team at Hazel Mountain Chocolate
Ariane
Two and a half years into the job and still proudly wearing the same jeans, Ariane sums up the vibe of Hazel Mountain Chocolate with one word: people. From regulars to tourists, every interaction is a story waiting to happen, and the factory is as much about connection as it is about craft.
Camilla
For Camilla, working here feels like hanging out with your best friends every day. Whether she’s painting truffles or greeting customers, it’s the shared passion and creativity that makes this place so special.
Roisin
Almost a year in, Roisin loves the global flavour of the place, not just in the chocolate, but in the customers and stories that come through the door. And yes, she really does paint each truffle by hand.
Mia
Six summers in, Mia still lights up when talking about the factory. From her favourite bar (Venezuela 70%) to the laughter shared with the team, this is more than a workplace, it’s a second home.
Kasha
And of course, our host and founder, Kasha. Part chocolatier, part storyteller, all heart. Whether she’s sourcing eggs from a local farm or crafting a ganache with just the right balance of dark and milk chocolate, Kasia brings joy, humour, and care to everything she does.
Favourite Chocolate Moments
From advent calendar thefts and mythical salmon of knowledge to Easter eggs sneakily licked before being hidden, this episode is packed with stories that’ll make you laugh, sigh, and maybe crave a little treat.
Introducing Hazel Mountain Chocolate’s Truffle Room
The new Hazel Mountain Chocolate’s Truffle Room isn’t just a building, it’s an experience. Born from a need for more space and a desire to offer something truly unique to visitors, it’s a place where you can see, smell, and taste the passion that goes into every single bite. As Kasha says, this is just the beginning. The journey of Hazel Mountain Chocolate is far from over, and the future is looking pretty sweet.
A Celebration Chocolate Cake with Blueberries & Mint
Equipment
- Stand mixer
- 22cm round baking tin
- Mixing bowls
- Spatula
- Sieve
- Small saucepan
- Wire rack
- Cake knife
- Baking paper (base only)
Ingredients
For the Chocolate Ganache Cream
- 400 ml double cream
- 200 g milk chocolate (42% cacao recommended)
- 150 g dark chocolate (70% cacao recommended))
- 200 ml cold cream (for whipping)
- Ganache Tip: If using low-cacao milk chocolate, adjust to 100g milk + 250g dark chocolate.
For the Cake Soak
- 130 ml warm water
- 1 Juice of lemon
- 3 tbsp caster sugar
For the Sponge Cake
- 6 eggs
- 170 g caster sugar
- 100 g plain or fine cake flour
- 25 g cocoa powder
- Butter or spray for tin
For Decorating & Filling
- Handful of fresh blueberries
- Fresh mint sprigs (for garnish)
Instructions
- Make the Ganache (Ahead of Time)
- In a saucepan, bring 400ml cream to a simmer.
- Remove from heat, add chopped chocolate. Stir gently over low heat until fully melted and smooth.
- Cover and chill in the fridge for at least 3 hours, or overnight.
Prepare the Cake Soak
- Mix warm water, lemon juice, and caster sugar until dissolved.
- Set aside to cool completely.
Bake the Sponge
- Preheat oven to 170°C (fan setting). Line bottom of a 22cm round tin with baking paper.
- Sift flour and cocoa powder together twice.
- Separate egg yolks and whites.
- In a stand mixer, whip egg whites on medium-high until frothy.
- Add sugar spoon-by-spoon every 15 seconds until stiff, glossy peaks form.
- Add yolks one at a time, mixing briefly.
- Turn off mixer. Fold in flour and cocoa in three parts using a spatula.
- Pour batter into prepared tin and bake for ~40 mins. Check at 35 mins with a skewer.
- Cool completely on a wire rack.
Assemble the Cake
- Slice sponge in half lengthwise.
- Place bottom layer on serving plate. Brush with half of the cake soak.
- Whip chilled ganache with 200ml cold cream until thick but not over-whipped.
- Spread a layer of ganache over the bottom sponge.
- Spread a layer of ganache over the bottom sponge.
- Scatter fresh blueberries and top with a little extra ganache.
- Flip top sponge (baked side down), soak, and place on top.
- Cover top and sides with remaining ganache.
- Decorate with fresh blueberries and sprigs of mint.
Video
Notes
- For a deeper chocolate flavour, use a higher % dark chocolate in the ganache.
- This cake can be made a day ahead, just add mint and berries before serving.
- Swap blueberries for raspberries or cherries for a seasonal twist.
- Want a dairy-free version? Use coconut cream and high-quality vegan chocolate in the ganache.
WATCH THE FULL EPISODE:
The Sweetest Job in Ireland? Ireland’s Only Bean-to-Bar Chocolate Factory on the Wild Atlantic Way