DIY Wedding Cake: Chocolate Mud Cake Recipe

When it comes to DIY wedding ideas, the one that often seems the most challenging is the wedding cake. Well, I’ve living proof that you don’t have to be a professional baker to pull it off!

For my own wedding, I knew I wanted something a little rustic, a little country – and definitely chocolatey. The first step is finding the perfect recipe, and I’ve been baking this particular chocolate mud cake for years! Today, I’m willing to share it with you and I know you’ll love it too.

Mel’s Chocolate Mud Cake (adapted from Family Circle’s Cooking: A Commonsense Guide)
Note: I made a triple batch and layered the three cakes into one awesome tower. This recipe is for one cake.

1 1/2 cups self-raising flour
1/2 cup plain flour
1/2 cup cocoa powder
250g (9 oz) butter, chopped
1 tablespoon oil (not olive oil)
200g (7 oz) dark chocolate, chopped
1 1/2 cups caster sugar
1 tablespoon instant coffee powder
2 eggs, lightly beaten

Chocolate Fudge Frosting:
90g (3 oz) butter
1/3 cup water
1/2 cup caster sugar
1 1/2 cups icing sugar mix
1/3 cup cocoa powder

1. Preheat oven to 160 Celsius (315 Fahrenheit). Grease a 20 cm (8″) round springform cake tin and line with baking paper.
2. Sift flours and cocoa powder into a mixing bowl.
3. In a saucepan, combine butter, chocolate, oil, sugar and coffee powder with 1 cup of water. Stir over low heat until the chocolate has melted and become smooth. Let cool for about 10 minutes.
4. Add the chocolate mixture to the flours and whisk until just combined.
5. Add the eggs one at a time and mix well.
6. Pour into the prepared cake tin (one with straight sides like a springform tin) and bake for 1 1/2 hours or until the skewer comes out just clean. Let cool completely in the tin.
7. Once cool, cut the top so that it’s flat then turn onto a plate (the bottom is now the top!)

To make the frosting:
1. Combine butter, water and caster sugar in a small pan, stir over heat without boiling until the sugar is dissolved.
2. Sift the icing sugar and cocoa into a medium bowl. Stir in the hot butter mixture in batches.
3. Cover, refrigerate for one hour or until thickened then beat until spreadable.

To assemble, make sure you use only a small amount of frosting in between layers and coat your cake only when cooled. Use a hot knife to smooth the surface if that is what you want to achieve. I decorated my cake with native wattle and gum flowers made from icing, which I bought from a local cake supply store, and a cute bird’s nest that I made as well.

PhotosDarin Collison

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7 Comments  |  Filed Under: DIY Food & Drink, DIY Wedding

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  1. Posted by alicia on February 29th, 2012 at 3:37pm

    So charming! What size pan did you use?
  2. Posted by Mel on March 1st, 2012 at 2:00am

    Hi Alicia,

    I used a 20cm (8") round springform tin. That way I got nice straight sides.
  3. Posted by Christina on March 1st, 2012 at 2:10pm

    Thanks Mel!
  4. Posted by Amanda on April 1st, 2012 at 1:48am


    How far in advance did you make the cake?
  5. Posted by Mel on April 1st, 2012 at 6:00am

    Hi Amanda,

    I made the cake the day before and actually iced it the morning of, but I have made this exact same cake about 4 days before an event and iced it once cooled. The cake actually gets better after a couple of days after icing as it gets so moist and delicious!
  6. Posted by Liz on September 6th, 2012 at 7:38pm

    Good for you! I've always loved the idea of a chocolate element surprise, whether hidden under white buttercream or on it's own tier as you've done here. Charming! I'm going to share the bird nest idea with Brides I talk to .

  7. Posted by Charlotte on March 27th, 2014 at 2:59pm

    Hey there, do you think this cake would work with salted caramel sauce poured over each layer and then with a salted caramel fudgy frosting? I make this cake heaps and its fantastic but I need to make a chocolate slated caramel layer cake and I don't like the cake recipes that these cakes have and I know this is a very trusted cake recipe.
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