Freezing Old Fashioned Chocolate Cake

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Nigella's Old Fashioned Chcocolate Cake (from FEAST can be frozen but, in common with most of Nigella's chocolate cakes, it is best if the sponge cake is frozen without icing. Once the sponges are completely cold, wrap the cakes in a double layer of clingfilm (plastic wrap) and a layer of foil. Freeze for up to 3 months. To thaw the sponges unwrap them and put them on a wire rack at room temperature for 2 to 3 hours.

The icing is similar to a chocolate ganache and can be made in advance and frozen in an airtight container for up to 3 months. The frosting is best thawed overnight in the fridge and will need to be reheated gently until it is at a consistency that is thick enough to coat the cake easily without dripping off. You can do this by putting the icing in a heatproof bowl over a saucepan of hot water (making sure that the bottom of the bowl does not touch the water), stirring frequently, or in short blasts in a microwave, stirring between each blast. Be careful not to overheat the icing, otherwise it could turn grainy.