Full question
I have scaled up the Old Fashioned Chocolate Cake to make a large cake and two smaller ones. It all seems to have worked out well, but I do have quite a lot of left over icing and I am wondering if there is anything I can do with it. Being an economical sort of person, it seems a shame to throw it away. Obviously it has sour cream in it but would it be any use for anything if I kept it in the fridge for a week? Or better still would it freeze and could it be softened up by gently warming it?
Our answer
Nigella's Old Fashioned Chocolate Cake (from FEAST is a chocolate sponge cake that is filled and covered with a chocolate sour cream frosting. As the frosting is a ganache-style frosting it should freeze without problems. We would suggest freezing the frosting in an airtight container for up to 3 months and defrosting it overnight in the fridge.
The frosting can also be stored in the fridge for up to a week. You may need to let the frosting come to room temperature before using it, so that it is soft enough to spread. It should also be possible to warm the frosting to use as a sauce for ice cream, though it will be somewhat sweeter than most chocolate sauces. To warm the frosting put it in a heatproof bowl over (but not in) a saucepan of hot water. Stir the frosting regularly until it becomes liquid. It is also possible to warm it in a microwave but use 10 second bursts and stir between each burst until just melted.
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