Freezing Honey Chocolate Cake

Our answer

Nigella's Honey Chocolate Cake (from FEAST) is a moist chocolate cake that is coated in a sticky chocolate and honey glaze. The cake itself freezes well as long as it has not been coated in the glaze. The glaze itself has a high proportion of honey so will remain sticky when frozen, making freezing a glazed cake quite a messy affair.

Let the cake cool completely after baking, then remove it from the springform pan. Wrap the cake tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. To thaw the cake, unwrap it and leave it on a wire rack at room temperature for 3 to 4 hours. Make sure the cake has come close to room temperature before glazing it, to make sure that the glaze runs over the cake smoothly and evenly.