Freezing The Tropical Chocolate Cake

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Nigella's Tropical Chocolate Cake (from FEAST) is a moist chocolate cake made with pureed pineapple and flavoured with coconut rum. The un-iced sponge cake layers freeze quite well. Once they have fully cooled, wrap each layer in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. To thaw the sponges, unwrap them and put them on a wire rack at room temperature for 2-3 hours.

However the frosting, which is a type of seven minute frosting made with whisked egg whites, is best served as quickly as possible after making (and within 2 hours of making) as it loses some of its airiness as it stands. Leftovers of the frosted cake should be refrigerated and eaten within 24 hours.