I wouldn't make the layers fully in the freezer. It will be hard to seal up and may dry out. Also, frozen layers are easier to work with. The freezer will dry out unsealed cake extremely fast.
I'd bake all the cake, trim and level them, wrap tightly and freeze on Thursday. Make the sauces and creams on Friday and put them in the fridge. Assemble all on Saturday.
If you freeze the chocolate, it'll likely "bloom" (some of the cocoa butter will separate out, leaving white spots). This is an entirely aesthetic problem; they'll be perfectly safe to eat, and it doesn't affect the flavor much. So, you may want to try this for your personal treats.
The filling may or may not freeze well, depends on what the filling is. First, if its a fairly concentrated sugar syrup, then it may not freeze (because the freezer isn't cold enough, it'll just get really thick). But it'll last much longer. Most fillings are also perfectly happy in the fridge, and will last longer that way too (but not as long as in the freezer).
Other fillings may suffer texture changes. E.g., freezing may separate any emulsion.
You probably won't have issues with water escaping, as your fillings should all be low-water anyway.
As with anything in the freezer, tight moisture and air impermeable packaging will work best.
Best Answer
I am inferring you have coated the cake with chocolate, as some sort of petit four or confection.
This will not change its shelf life. It will still stale inside the chocolate (as this is a function of the change in hydration and gelation of the starches), and while less likely, pathogens may still grow since they will have been present from before the cake was enrobed with the chocolate.
Depending on the type of cake, it should be good for between 1-4 days or so, refrigerated.
Cakes freeze exceptionally well. If you wrap your confections tightly to prevent condensation when thawed, you should be easily able to hold them for several months.