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).