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Charlie’s L’Etoile Verte Chocolate Espresso Cake

Charlie’s L’Etoile Verte Chocolate Espresso Cake Recipe

Charlie’s L’Etoile Verte
Some cakes mark more than an occasion. This show-stopping chocolate espresso cake serves up a slice of Charlie’s L’Etoile Verte history, bringing together recipes from three chefs who helped shape the beloved Hilton Head restaurant. Adapted for the home kitchen, it combines current chef Joe Galluzzi’s rich chocolate cake with former chef Josh Castillo’s espresso cream cheese frosting and a chocolate finish inspired by original owner Charlie Golson’s classic Pavé au Chocolat. The result is a delicious tribute to three eras of Charlie’s. Makes one 9-inch, three-layer cake.
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Ingredients
  

Chocolate Cake

  • 4 cups all-purpose flour
  • 4 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder sifted
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups vegetable oil
  • 2 cups whole milk
  • 4 large eggs beaten
  • 2 teaspoons vanilla extract
  • 2 cups hot brewed coffee

Espresso cream cheese frosting

  • 8 ounces unsalted butter softened
  • 16 ounces full-fat cream cheese softened
  • 4 cups confectioners’ sugar sifted
  • 2 teaspoons instant espresso powder
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt
  • 1 1/2 teaspoons Kahlúa

Chocolate Topping

  • 8 ounces semisweet or bittersweet chocolate finely chopped
  • 2/3 cup heavy cream

Instructions
 

Chocolate Cake

  • Heat the oven to 350 degrees. Grease three 9-inch round cake pans, and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt.
  • In a separate bowl, whisk together the oil, milk, eggs and vanilla.
  • Add the wet ingredients to the dry ingredients, and whisk until combined. Gradually add the hot coffee, and whisk until smooth, scraping the bottom and sides of the bowl to make sure no dry ingredients remain. The batter will be thin.
  • Divide the batter evenly among the prepared pans. Bake on the center rack for 25-30 minutes, or until the centers spring back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pans for 10 minutes, then turn the layers onto wire racks, and cool completely.

Espresso cream cheese frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and fluffy.
  • Gradually add the confectioners’ sugar, mixing on low and scraping the sides and bottom of the bowl as needed.
  • Add the espresso powder, vanilla, salt and Kahlúa. Beat until smooth and fluffy. If the frosting becomes too soft to work with, refrigerate it briefly before assembling the cake.

Chocolate Topping

  • Place the chocolate in a heatproof bowl.
  • Heat the cream just until steaming, then pour it over the chocolate. Let stand for 2-3 minutes.
  • Stir gently until the chocolate is completely melted and the mixture is smooth and glossy.
  • Let the ganache cool until thickened but still pourable.

Notes

Assembly

  1. Place one completely cooled cake layer on a cake stand or serving plate. Spread an even layer of espresso cream cheese frosting over the top. Add the second layer and repeat, then top with the third cake layer.
  2. Spread the remaining frosting over the top and sides of the cake, smoothing it into an even coat. Refrigerate for 20-30 minutes, or until the frosting is firm.
  3. Starting in the center, spoon the cooled ganache over the top. Gently spread it toward the edges with an offset spatula, allowing some to drip naturally down the sides.
  4. Use the spatula or back of a spoon to create a loose spiral in the chocolate. If desired, garnish with crumbled chocolate cookies.
  5. Refrigerate until set. Keep the finished cake refrigerated, then let it stand at room temperature for 20-30 minutes before slicing and serving.
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