[On a Whim] Chocolate Mud Cake

Baking impulse inspired by Liane Moriarty and worth writing down

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It all started rather impulsively: I was reading a novel, came across a brief mention of a dessert, looked up a recipe, baked it, snapped a photo on my phone, and drafted a post — all without much deliberation or deeper context.

“Get me a double-shot espresso and the chocolate mud cake with cream,” said Madeline to Ed.

— Big Little Lies by Liane Moriarty

Liane Moriarty’s Big Little Lies isn’t bursting with culinary detail, but it still holds a few rare gems. Not least because, as it turns out, she is the first Australian author ever featured in my culinary investigations — and geography does matter, even when it doesn’t seem to at first glance.

The name mud cake isn’t unique — several desserts around the world share it. The Swedish kladdkaka, for instance, is a gooey chocolate cake that’s very much in the spirit of brownies. In the US, there’s the Mississippi mud pie, where the ‘mud’ presumably ‘originated’ from the Mississippi river and comes in multiple layers: a cookie crumb base, a brownie-like layer, chocolate custard, and whipped cream. In Australia, though, mud cake refers to a dense, intensely chocolatey cake with a moist, spongy crumb and no filling — just some ganache on top.

In all three cases, the name makes perfect sense: the dark, rich texture does resemble mud. I remember being told as a toddler that chocolates were made of dirt (due to the same murky resemblance) and therefore shouldn’t tempt me — though, of course, that only worked until I actually tried them.

Since then, I’ve baked my fair share of chocolate cakes — but this one is easily among the best. Its texture is wonderfully moist yet unmistakably cake-like: not a giant chocolate truffle disguised as a cake, as is often the case with brownie-style bakes. If anything, it reminds me a little of Guinness cake, though this version is more delicate and refined. Just look at that slice — it’s almost indecent!

Australian Chocolate Mud Cake

Ingredients

For the cake:

• 170 g (¾ cup) unsalted butter, cubed

• 200 g (7 oz) dark chocolate (70%), broken into pieces

• 2 tsp instant coffee granules

• 240 ml (1 cup) hot water

• 250 g (2 cups) all-purpose flour

• 350 g (1¾ cups) granulated sugar

• 30 g (⅓ cup) Dutch-processed cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 240 g (1 cup) sour cream (18% fat)

• 2 large eggs

• 2 tsp vanilla extract

For the ganache:

• 225 g (8 oz) dark chocolate (70%), finely chopped

• 180 ml (¾ cup) heavy cream (33% fat)

Method

1. Prep the pan and oven
   Grease a 22–23 cm (9-inch) springform pan with high sides and line the bottom and sides with parchment paper. Preheat the oven to 150°C (300°F).

2. Make the chocolate base
   In a large saucepan, combine the butter, chocolate, coffee, and hot water. Place over medium heat and whisk gently until the butter and chocolate are completely melted and the mixture is smooth. Remove from heat and set aside to cool slightly.

3. Mix the dry ingredients
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

4. Combine the wet ingredients
   Once the chocolate mixture has cooled a bit (it can be warm, but not hot to the touch), whisk in the sour cream until fully incorporated. Add the eggs and vanilla extract and mix until smooth.

5. Bring it all together
   Add the dry ingredients to the wet mixture and stir until the batter is completely smooth and lump-free.

6. Bake the cake
   Pour the batter into the prepared pan and bake in the preheated oven for 75–90 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no raw batter).

7. Cool the cake
   Let the cake cool in the pan for 30 minutes, then remove the sides of the springform pan and allow the cake to cool completely on a wire rack.

8. Make the ganache
   Heat the cream in a small saucepan over medium heat until steaming, but not boiling. Remove from heat and add the chopped chocolate. Let sit for a minute, then whisk until smooth and glossy. Cover with plastic wrap pressed directly onto the surface and let it sit at room temperature for about 30 minutes to thicken slightly.

9. Assemble the cake
   Once the cake is completely cool, transfer it to a serving plate. Level the top with a serrated knife if necessary. Spread the ganache evenly over the top of the cake.

To serve

This cake is best served at room temperature. It keeps well at room temperature for 2–3 days, and can be stored in the fridge for up to a week. If refrigerated, allow the cake to come to room temperature before serving — the texture and flavor are much better that way.

Traditionally served with whipped cream, but I personally prefer a tangy contrast like sour cream or Greek yogurt.