Chocolate cake makes an easy dessert that can be dressed up with syrups and fruit sauces. Chocolate cake can be made in advance and stored for some time without tasting stale. Leavening agents in the cake make it rise and give it the characteristic airy texture. Cakes that are not stored properly taste stale because their airy texture dries out. Unfrosted chocolate or vanilla cakes can be stored for a longer period of time than frosted cakes. Store chocolate cake for a week in the refrigerator and for 4 to 6 months in the freezer.
Allow chocolate cake to cool overnight. Warm cake that is refrigerated or frozen loses its spongy texture and becomes dry.
Cut a piece of cling film large enough to cover the cake completely. Wrap the cake in cling film, making sure no part of the cake is exposed to air.
Wrap the cake again in aluminium foil. This ensures no air reaches the cake in the freezer.
Choose a plastic container that is slightly larger than the cake you want to store. Place the wrapped cake in the container and seal it tightly. Place the container in the freezer.
Thaw the cake at room temperature. You will be able to use it in 4 to 6 hours.