Can I freeze chocolate cake batter if it has a cup of boiling water?

My go to chocolate cake recipe uses boiling water and I do freeze batter often. I give it a good stir after it thaws and rock on. But...since Thanksgiving is in a few days, why not just refrigerate the batter?

Hi again, Cameron,

Happy Thanksgiving! I'm not totally sure what recipe you're using, but my guess is that the hot water here will "bloom" the cocoa powder and draw out more depth and richness in flavor from it. But it also might act as an emulsifier to distribute fats evenly and thus keep the cake moist. My recommendation here is to not risk it and either make the cake on Thanksgiving day itself, from start to finish, or make the batter, bake the cake in advance, and freeze the cake layer(s) before thawing at room temperature and filling/serving on Thursday. A guide to cooling, wrapping, freezing, and defrosting baked goods is here: https://food52.com/blog/10597-alice-medrich-s-guide-to-freezing-baked-goods

Hope this helps!

Hi Cameron, I'm working on getting an answer for you and will be back with one in a jiffy!