Freezing cake

Most cakes freeze really well...this included. Just cool it completely, wrap it well (twice is possible), and freeze for up to a month. Just defrost it completely while wrapped to keep condensation from collecting on the surface and making it soggy.

Looks like this cake depends on eggs for the rise, not baking powder, so it's a more delicate texture/crust. It reminds me of a flourless chocolate recipe. It would probably freeze okay (flavor wise), but that beautiful crusty look might be compromised, not certain. Can't hurt to try it...especially if you have enough time to make it again if it doesn't work.