Chocolate Malteser Cake in Advance

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Nigella's Chocolate Malteser Cake (from Feast) is a chocolate Victoria sponge cake that is flavoured with malted milk powder and topped with chocolate malt buttercream. The cake is usually best on the day it is made but if you are going to make the cake 2 days in advance, keep it and ice it on the day of serving then you could let the cake cool completely and wrap each layer tightly in clingfilm (plastic wrap) before putting in an airtight box. This will help to keep the cake moist.

Alternatively once the cake has cooled you can wrap each of the cake layers in a double layer of clingfilm and a layer of foil and then freeze them (they will freeze for up to 3 months). To thaw, unwrap the layers, put them on a wire rack and let them stand at room temperature for 2-3 hours before icing.