Joan, for genoise, it is ideal to finish the cake (including frosting) a full day ahead of serving (store wrapped and refrigerated). Gives the syrup time to fully permeate the cake and for the flavors to mellow. Great for a make-ahead dessert.
You can freeze just the genoise layer, very well wrapped in several layers of plastic/foil, ahead of time, defrost prior to trimming the crusts, torting and syruping. Syrup is optional for butter cakes, but it is required for genoise, or the cake will be dry and tough. Are you using a Cake Bible genoise recipe? They have the perfect amount of syrup, don’t be afraid of using the full amount specified.
Temp of the eggs should not exceed 110F for beating. When folding, I like to make one or two passes with a spatula to pick up any heavy stuff off the bottom of the bowl (butter, chocolate).
Good Luck, it is an amazing cake!