Last week I was sitting at the computer after dinner when Michael (my husband) asked me, “what’s for dessert”? My freezer is usually filled with something sweet, but this time I didn’t have anything. Looking puzzled he replied, “ but you always have something in the freezer”.
So I went down to the freezer and remembered that back in May, I made a chocolate cake that was still in individual layers and not yet iced. I had made it for a friend who then didn’t need it anymore. I had wrapped it up so many times to make it “freezer ready” thinking that I would finish it one day. I had forgotten about this cake and thought I had thrown it out months ago. So I took one layer upstairs to our apt. just to see if was edible.
Much to our surprise, it was just as moist and delicious as the day I made it. This cake lasted 4 months in the freezer. I couldn’t believe it. It just goes to show you that if you make a moist cake and wrap it properly, you can make cake months in advance and it will taste just as incredible and fresh as the day you made it.
I made this recipe up when I needed a quick chocolate cake and didn’t want to look for a recipe in a book. I already had all the ingredients as well. So Michael wanted me to share this recipe with you. I didn’t ice this cake, but here are a couple of suggestions for a good icing. You can make a buttercream icing and flavor it with just about anything, i.e.: vanilla, almond, espresso, etc. Or you can use the chocolate icing I have on my blog in August. Here’s another suggestion: ganache. Ganache is chocolate and heavy cream. I will give you the recipe today as well. It’s really, really good!!!
As far as wrapping it for the freezer, here’s what I do: I Saran Wrap about 4 times, then I use aluminum foil to cover it completely. Lastly, I wrap it with Saran wrap again completely. It needs to be free from air as possible.
Hope you will make this and let me know how you like it.
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