When someone in our family has a birthday, we have a big dinner with the birthday tablecloth, crown and banner that I sewed when Adele turned one. I like that it is bright and festive, that it’s already done =), and that I don’t have to buy anything disposable for the party. Another tradition we have is that the birthday boy (or girl) gets to choose his or her favorite meal and cake.

Derm Dad loves chocolate and peanut butter, so for the last four years he has requested this:

Triple-layered Chocolate Cake with Chocolate Frosting and Peanut Butter Filling

Yes, it has a LOT of sugar. But, he puts up with all my crazy, so I give him the cake he likes on his birthday.

Cake

3 cups Sucanat

2 5/8 cups fresh whole grain flour (use the extra fine setting on the grain mill to get pastry flour)

1 1/8 cups cocoa powder

2 ¼ teaspoons baking powder

2 ¼ teaspoons baking soda

1 ½ teaspoons course unrefined Celtic sea salt

3 teaspoons vanilla extract

3 pastured eggs

1.5 cups whole, raw milk

¾ cup coconut oil

1 ½ cup boiling water

Preheat over to 350 F. Grease and flour three 9-in round baking pans – I cut rounds of parchment paper for the bottom and grease with coconut oil.

Combine dry ingredients in large bowl. Add eggs milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely. Frost with peanut butter filling and chocolate frosting.

Chocolate Frosting

1 ½ sticks unsalted butter

1 cup raw cocoa powder don’t forget to SIFT, or the frosting will be lumpy

4 ½ cups powdered Sucanat (use some honey, to taste)

½ cup whole raw milk

1 ½ teaspoons vanilla extract

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk, beating on medium speed to a spreading consistency. Add more milk, if needed. Stir in vanilla.

Peanut Butter Filling

1/2 cup raw spring butter, softened

1 cup creamy peanut butter (fresh)

3 tablespoons raw whole milk, or as needed

Raw honey to taste

Dash of Course Celtic sea salt

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the honey, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the honey is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.