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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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  • Chocolate Guinness Cake

    Can you freeze Nigella's Chocolate Guinness Cake before icing it? Cal. 

    I am making Nigella's Chocolate Guinness Cake for St. Patrick's Day (17th March). If using margarine instead of butter is it best to use soft or hard margarine? Many thanks, Kevin.

    From the nigella team:

    It is possible to freeze Nigella's Chocolate Guinness Cake (from Feast) and it is best to freeze the whole cake un-iced. Make sure that the cake has fully cooled then wrap it tightly in a double layer of clingfilm (plastic wrap) followed by a double layer of foil. Freeze for up to 3 months. To thaw the cake unwrap it, put it on a wire rack and let it thaw at room temperature for 2-3 hours.

    If you have lots of leftover cake then you could freeze individual leftover slices of iced cake - but not if you have already frozen and thawed the cake (thawed foods should never be re-frozen). Put the slices on a baking sheet lined with baking parchment (parchment paper) and open freeze until solid. Wrap each slice carefully in clingfilm and store in the freezer in a resealable container for up to 1 month. To thaw the slices, unwrap and put on a plate and leave to thaw at room temperature for 1-2 hours.

    Nigella tends to prefer butter to margarine for baking as it generally has a better flavour. However if you do need to use margarine then for this particular cake it doesn't matter too much as the fat is melted before it is used.

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