Can the Quadruple Chocolate Loaf Cake be made two days ahead and stored in a refrigerator until needed?
Nigella's Quadruple Chocolate Loaf Cake (from FEAST) is a rich chocolate cake that is doused with a chocolate syrup after baking. The undecorated cake should keep fairly well in an airtight container in a cool place for two days. We would suggest saving a tablespoon of the chocolate syrup so that you can brush this over the top of the cake before adding the chocolate shards, which should be done just before serving. You should not need to refrigerate the cake unless you live in a very hot or humid climate, but if you do refrigerate it then you should remove it from the fridge an hour or two before serving so that the cake can come back to room temperature.
The cake can also be frozen for up to 3 months. Once the cake has fully cooled at the end of step 6, wrap it tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze. To thaw the cake, unwrap it and put it in an airtight container and leave it in a cool place overnight. The top should still be slightly sticky, allowing the chocolate shards to stick, but if it has dried out mix a tablespoon of caster (superfine) sugar with a tablespoon of water from a just-boiled kettle until dissolved. Brush this syrup over the top of the cake before scattering over the chocolate shards.