Orange-Creme Fraiche Cake with Chocolate-Creme Fraiche Ganache
I made this cake to use fresh oranges and creme fraiche I had in hand. I adapted a recipe for orange pound cake from a Japanese pastry chef's cook. I replaced sour cream in the recipe with creme fraiche, and reduced some sugar. The recipe covers the cake with two layers: first, apricot jam and second, sugar syrup. I thought J would prefer chocolate ganache to sugar syrup. So, after I coated the cake with apricot jam, I covered the cake with chocolate ganache made with dark chocolate and creme fraiche. I happened to see a website that says chocolate ganache is often made with creme fraiche in France, instead of heavy cream. I don't know whether the statement is true while I simply wanted to use creme fraiche because the cake didn't need a lot, so there was still about half a container left. I made a wave pattern on the chocolate-creme fraiche ganache. I thought it was cute.
