Chocolate Cake with Cheese Filling

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Chocolate Cake with Cheese FillingRecipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
12 servings (serving size: 1 slice)


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1/2 cup 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 sugar
Vegetable cooking spray
1/4 cup Kahlúa or other coffee-flavored liqueur
1 1/2 cups sliced fresh strawberries
1 teaspoon powdered sugar
Mint sprigs (optional)


Prepare Ricotta Filling. Place in a bowl; cover and chill.

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; beat well. Combine flour, cocoa, baking powder, and salt; stir well. Add to egg mixture; beat well. Set batter aside.

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.

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° 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.

Using a serrated knife, split cake into thirds horizontally. Brush each of 4 cut sides of cake with 1 tablespoon Kahlúa. 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. To serve, sift powdered sugar over top of cake. Garnish with mint sprigs, if desired.

Created date

April 2002

Nutritional Information

Calories 218
Caloriesfromfat 29 %
Fat 7.1 g
Satfat 3.1 g
Monofat 2.3 g
Polyfat 1.3 g
Protein 7.8 g
Carbohydrate 30 g
Fiber 0.7 g
Cholesterol 31 mg
Iron 0.9 mg
Sodium 189 mg
Calcium 92 mg