The last time I made this cake, I used rum and chocolate glazing. That was because I didn't have any Kahlua and I didn't have any Creme Fraiche supply.
This trip to Hong Kong, I got my Kahlua from the duty free. It only cost about RM70 and it's delicious, I can drink it on it's own. This time I got Creme Fraiche for the topping and more Kahlua was mixed into the topping. The cake was decorated with strawberries (the Korean strawberries are delicious by the way).
The result was a dense, rich and indulging cake with a tinge of coffee flavour.
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