The Chocolate Fudge Cake looks fabulous! I would like to make two layers and freeze one and half of the icing - would this work?
Nigella's Chocolate Fudge Cake (from NIGELLA BITES) is a very popular cake thanks to its moist texture and rich flavour. The sponge cake and icing can be frozen, though it is easier to freeze them separately. Make sure that the sponge layers are completely cold then wrap each one tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. To thaw the sponge layers, unwrap them and put on a wire rack at room temperature for 1-2 hours.
The icing can be frozen in an airtight container for up to 3 months. Thaw the icing overnight in the fridge and then remove it from the fridge and leave at room temperature for 2-3 hours, or until it is soft enough to use. You may need to beat the icing again quickly before using it, so that it is smooth and spreadable.