Chocolate Cake No. 1

The cake layers can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, freeze unfrosted layers for up to 1 month, wrapped in plastic and then foil. Thaw at room temperature before frosting. The Italian meringue frosting is best made fresh on the day of assembly, as it does not store well.

Store the assembled cake under a cake dome or in an airtight container at room temperature for up to 3 days. The Italian meringue frosting makes the cake unsuitable for refrigeration, as cold temperatures will cause the meringue to weep and become sticky. If your kitchen is very warm (above 75°F), consume within 2 days for best texture.