Freezing Quadruple Chocolate Loaf Cake

Our answer

Nigella's Quadruple Chocolate Loaf Cake (from FEAST) is a moist and deeply chocolatey cake that is made with cocoa, chocolate chips, chocolate syrup and chocolate shards. The cake can be made in advance and should freeze quite well.

However, it is unlikely that the chocolate shard topping will remain stuck to the top of the cake so we would suggest that you freeze the cake after it has been doused in the syrup and then cooled (at the end of step 6). Once it is completely cold, remove the cake from its tin and wrap it tightly in a double layer of food wrap and a layer of foil and freeze for up to 3 months. To thaw the cake, unwrap it, put it in an airtight container and leave it in a cool place overnight. The top of the cake should be slightly sticky, letting the chocolate shards stick. But if it feels too dry then dissolve a tablespoon of caster (superfine) sugar in a tablespoon of hot water from a freshly boiled kettle and brush this syrup over the top of the cake to help the chocolate shards to adhere.