Coffee Dark Chocolate Cake with Macadamia Nut Sauce


1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp salt
2 eggs
1 cup milk (plain, soy or skim)
1 cup brewed coffee (or your favorite brew)
½ cup nonfat yogurt
1 tsp vanilla


¼ cup frozen nonfat whipped topping
½ package of instant vanilla pudding
1 cup milk, (plain, soy or skim)
¼ cup macadamia nuts, chopped


In a large bowl, combine both flours, sugar, cocoa powder, baking powder and salt. In a separate bowl combine the remaining wet ingredients. Add the wet ingredients into the bowl with the dry and briefly mix until everything comes together. Bake in a 180°C oven for 35 to 40 minutes. Makes 10 to 12 cupcakes or one 20cm cake.

For the sauce, combine the whipped topping, milk, and pudding. Lightly toast the macadamia nuts in a pan until they reach a light golden brown color. Stir the nuts into the sauce reserving a small amount to garnish.

This is a very dense, dark chocolately cake. The macadamia nut sauce brings a light sweetness to the mix that balances the intense dark chocolate taste and brownie like texture. If you use soy milk like I did, your sauce will look like the one above. If you use regular skim or 2% milk, the pudding will thicken a little more.

One last tip – if this is something you want to enjoy throughout the week, be sure to store it in the fridge or freezer. When you want some, just heat it up in the microwave for 10 to 15 seconds and you’ll have nice warm cake again.