If you’ve ever wondered whether kombucha belongs in a cake, the answer is a fizzy, chocolatey yes!
This month on Food For Stories, Kasha brings together two of her great loves, storytelling and baking, in a playful and nostalgic episode filmed along Ireland’s Wild Atlantic Way. The star of the show? A light, fluffy Zebra Cake made with a touch of kombucha fizz and topped with a silky chocolate glaze.
But this isn’t just a recipe video. It’s a celebration of people, passion, and how the simplest ingredients, such as oil, eggs, cocoa and a bottle of bubbles, can bring a whole community together.
Meet Ellen: The Kombucha Maker Who Bubbled Her Way Home
The episode begins with a visit to Hurst Botanicals, a local Irish kombucha brewery that started as a lockdown project and quickly grew into a community favourite. Run by Ellen and her partner Alex, their fizzy brews are as much about connection as they are about health.
As the episode unfolds, we hear how kombucha helped bring Ellen home to Clarecastle, and how her small-batch creations now serve as a non-alcoholic toast to love, friendship and new beginnings.
We also meet a vibrant group of women from the Dandelion Journals travel community in Atlanta, Georgia. On a week-long tour of Ireland, they stop in for a kombucha workshop and end up staying for the stories and chats with Kasha! With seven nights of food, fun, and unexpected detours, their energy is contagious. It’s a reminder that food adventures are just as much about who you share them with as what’s on your plate.
Baking the Zebra Cake: A Childhood Favourite with a Twist
Back in her cosy kitchen, Kasha takes that community-made kombucha and folds it into a childhood classic: the zebra cake. Known for its marbled stripes of chocolate and vanilla, this version is even fluffier thanks to kombucha’s natural carbonation. It’s a science experiment you can eat, and the results are magic.
If you’ve never made zebra cake before, this recipe is a great one to start with. You don’t need any fancy equipment, just some good cocoa powder, a cake tin, and a bit of patience for the pouring.
The Recipe: Zebra Cake with Chocolate Glaze
Zebra Cake with Chocolate Glaze
Equipment
- 1 Mixing bowl large enough to combine all ingredients
- 1 Electric mixer hand or stand mixer with whisk attachment
- 1 Whisk or spatula for folding batter
- 1 26 cm cake tin with removable base preferred
- 1 Baking paper for lining the cake tin
- 1 Sieve for flour and cocoa
- 1 Toothpick or skewer to check if cake is baked
- 1 Small saucepan to melt chocolate and butter for glaze
Ingredients
For the Cake
- 5 eggs room temperature
- 250 g caster sugar
- 375 g wheat flour
- 250 ml olive oil (or any neutral oil)
- 250 ml carbonated drink (kombucha, sparkling water or soda)
- 2 tsp baking powder
- 3 tbsp wheat flour (for light batter)
- 3 tbsp cocoa powder (for dark batter)
For the Glaze (Optional)
- 70 g dark chocolate
- 40 g unsalted butter
Instructions
- Line the bottom of a 26 cm diameter cake tin with baking paper, then tighten the rim. Set aside.
- In a bowl, mix flour and baking powder. Sift.
- Separate the egg whites from the yolks. Beat the egg whites until stiff. Continue mixing, gradually add the sugar. While mixing at the highest speed, add one yolk at a time (mixing each for approx. ½ – 1 minute).
- Reduce the mixer speed to low and gradually add the flour and baking powder, mixing briefly, just until combined. Then gradually pour in the oil and kombucha alternating them, mixing briefly, just until the ingredients are combined.
- Divide the dough into two parts. Add 3 tablespoons of sifted cocoa to one, and 3 tablespoons of flour to the other, mixing gently, e.g. with a whisk or spatula, until combined.
- Pour the light and dark batter into the center of the cake tin, alternating about 3 tablespoons of light and dark batter.
- Bake in a preheated oven for about 1 hour, until a toothpick comes out clean, at 180°C.
- Leave the cake for a while with the oven door slightly ajar. Then remove it from the oven and leave to cool completely.
Icing (optional)
- Melt 70g of dark chocolate with 40g of unsalted butter over low heat. Stir until smooth and glossy.
- Pour the glaze over the cooled cake and spread gently with a spatula.
Video
From pouring the batter in hypnotic rings to slicing into that perfect swirl, this cake is a joy to make. And the best part? That glossy, dark chocolate glaze on top was made with Irish chocolate and butter, nothing else.
It’s the kind of cake that makes you smile before you even taste it. As you can see from the guest reactions in the latest episode!
Cake, Chocolate, and Unexpected Guests
One of the joys of Food For Stories is that the food always brings people together, and this episode is no different. As Kasha shares her freshly baked zebra cake, we meet some of the wonderful visitors who’ve stopped by the Hazel Mountain Chocolate Factory to share a story, a laugh… and maybe a second helping.
Diane & Jim, A Chocolate Wedding Surprise
Five years ago, Diane and Jim from the US were in Ireland for their nephew’s wedding. The big day took place just across the road from Hazel Mountain Chocolate, and what started as a casual visit turned into something unforgettable.
They surprised the newlyweds with a post-ceremony chocolate reception at the chocolate factory, complete with a lovingly made cake, lots of laughter, and a few messy bites. Now back again, they drop in unexpectedly, led by Google Maps and good memories, to relive one of their favourite moments.
Their verdict on the zebra cake? “Moist” (in a good way), intensely chocolatey, and packed with flavour and nostalgia.
Seline & Family, German Guests, Irish Sausages & Honest Opinions
Next up, we meet a German family travelling across Ireland to celebrate their dad’s 70th birthday. They’ve planned the perfect trip: Guinness in Dublin, scenic drives along the coast, and of course, a stop at Hazel Mountain Chocolate.
Seline’s dad might be loyal to his beloved German sausages (sorry, Ireland), but they all agree on one thing – the cake (and the Guinness) is a winner. There’s lively chat about pretzels, local dishes, and how chocolate bridges cultural gaps better than any translator could.
Their honest humour and love for food bring a playful contrast, and their reflections on Irish landscapes and warm welcomes give the episode its heart.
Here on Food For Stories, food is always the start of something more.
Why You’ll Love This Recipe
- Easy to make with pantry staples
- Naturally fizzy texture from kombucha
- Perfect for birthdays, tea time or just because
- A nostalgic bake with a twist
- Brings people together (and maybe a bit of cake on your nose!)