Happy birthday to my 14 year old young man, who could not decide if he wanted German Chocolate Cake or a White Chocolate Cake for his birthday. Why not combine the two? Here is our happy experiment using real ingredients since everything else on the web is blood sugar spiking, chemical laden white flour, industrialized evaporated aluminum canned milk, and crack sugar.

Ingredients:

• 2 1/4 cup pastry organic Einkorn flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp Himalayan salt
• 2 tsp real vanilla extract
• 1 1/4 cup organic vanilla yogurt
• 1 cup organic evaporated cane juice or 3/4 cup raw honey (if you use honey use a little less cocoa butter)
• melted 1 cup cocoa butter, organic, sweetened with 1/4 cup evaporated cane juice
• 1 cup softened grassfed butter
• 4 large duck eggs (or pastured eggs)

Method:

1. Mix all the dry ingredients while melting the cocoa butter.
2. Add in wet ingredients one at a time, whipping it up as you go.
3. Make sure all ingredients are well combined and mixed on high for a soft creamy batter.
4. Divide batter evenly between 3 9″ stainless steel, well greased pans, or muffin pan for cupcakes.
5. Bake at 350 for about 20-25 minutes.

Topping:

• 1 cup melted grassfed butter
• 5 oz organic grassfed cream
• 4 eggs, can use small grassfed chicken eggs
• 2 1/2 cup toasted pecans
• 1 cup toasted coconut flakes
• 2/3 cup sucanat or coconut sugar
• splash of vanilla extract and pink salt

Method:

1. Put everything into a saucepan and cook on medium low until it becomes thickened.
2. Once thick, let it cool or put in the freezer for 15 minutes or so to set up before piling in between the layers of your cake.
3. Enjoy!!