Does the Chocolate Fudge Cake cake need to be refrigerated once finished due to the dairy in it? I'm not sure and I'm worried the fridge will dry it out so don't want to do it unnecessarily. Any advice?
Nigella's Chocolate Fudge Cake (from NIGELLA BITES here and on Nigella.com here) has sour cream in the cake batter, but this is very stable once the cake has been baked. The chocolate buttercream icing contains only butter, sugar and chocolate and these are all fine to store at cool room temperature so the cake does not necessarily need to be refrigerated. The cake also tastes best at room temperature. However the cake should be kept in in a cool place, so you live in a very hot country then you may prefer to refrigerate the cake to stop the icing from becoming too soft or liquid. If you do this then remove the cake from the fridge about an hour before you serve it to allow it to come up to room temperature.
The cake should be covered once it has been cut, so we suggest that you put a cake dome over the cake on the stand, or transfer the cake to a cake box or similar airtight container. The cake can be stored in this way for up to 5 days.