The ganache was divine, and it would be even better on a super moist cake. It seemed like a mistake to pair it with such a crumbly one.
If I made this again, I'd mix ½ cup of sour cream into the cake batter to amp up the moisture.
I could truly eat Martha's orange curd by the spoonful — and it's the highlight of this cake.
Next time, I'd add more orange curd in between each layer. The ½ cup that Martha's recipe called for wasn't quite enough for me. Plus, I had curd leftover.
More curd would also help amp up the moisture of the cake. As the assembled cake sat for an hour, it did become more moist thanks to the help of the orange curd.
Overall, this cake required a long list of ingredients and took a ton of time to make. But the flavor is absolutely incredible. If you make it as-is, it seems that the key is to let it sit fully assembled for a while to allow the orange curd to moisten the layers.
Still, I think adding sour cream into the batter and using more orange curd in between each layer will improve it that much more.