Cheese Filled Chocolate Kahlua Cake

No Photo


Chocolate Cake

  • 1/2 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1/4 cup plain nonfat yogurt
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • Vegetable cooking spray
  • 1/4 cup Kahlua or other coffee-flavored liqueur
  • 1 1/2 cups sliced fresh strawberries
  • 1 teaspoon confectioners' sugar
  • Mint sprigs (optional)

Ricotta Filling

  • 1 cup nonfat ricotta cheese
  • 1/3 cup sifted confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 8 ounces reduced-fat cream cheese
  • 1 (1 ounce) square semisweet chocolate, grated


  1. Prepare Ricotta Filling. Place in a bowl; cover and chill.
  2. Chocolate Cake: Combine 1/2 cup sugar, oil and egg in a large bowl; beat at medium speed of a mixer until thick and pale (about 5 minutes). Add yogurt and vanilla extract; beat well.
  3. Combine flour, cocoa, baking powder and salt; stir well. Add to egg mixture; beat well. Set batter aside.
  4. Beat 3 egg whites (at room temperature) and cream of tartar at high speed of mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
  5. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 40 minutes or until a wooden pick inserted in center comes out clean; let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.
  6. Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tablespoon Kahlua. Place bottom layer, cut side up, on a serving platter; spread with 1 cup Ricotta Filling. Arrange 3/4 cup strawberries over Ricotta Filling, and top with middle cake layer. Spread cake with remaining Ricotta Filling, and arrange remaining strawberries over Ricotta Filling; top with the remaining cake layer. Cover and chill for 24 hours.
  7. To serve, sift confectioners' sugar over top of cake. Garnish with mint sprigs, if desired.
  8. Ricotta Filling: Combine all the ingredients in food processor; process until well-blended.

Yield: 12 servings (serving size: 1 slice); 2 cups Ricotta Filling

Nutritional info: calories 218 (29% from fat); protein 7.8g; fat 7.1g (sat 3.1g, mono 2.3g, poly 1.3g); carb 30g; fiber 0.7g; cholesterol 31mg; iron 0.9mg; sodium 189mg; calcium 92mg