Chocolate Quinoa Cake

Ingredients for cake:

500 mL cooked quinoa, loosely packed
80 mL milk
4 eggs
5 mL vanilla
180 mL butter, melted and slightly cooled
375 mL white sugar
250 mL unsweetened cocoa powder
7 mL baking powder
2 mL baking soda
2 mL fine sea salt

Frosting Ingredients:
500 mL heavy whipping cream
250 mL semi­sweet or dark chocolate chips

Method:
1. Preheat the oven to 350 degrees F. Grease two round cake pans and then line the bottoms of the pans with parchment.
2. Combine the milk, eggs, and vanilla into the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. This will be a thick and creamy consistency once the quinoa is pureed. Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.
3. Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, or until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.
4. Place the chocolate chips in a medium size glass bowl Heat the cream in a medium saucepan until is gently simmering. Remove from heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. When fully chilled, use a mixer to whip the chocolate cream into soft peaks.
5. Place one cake layer upside down on a plate. Scoop half the frosting onto that layer and gently spread it across almost to the edge. Place the other layer on top and top with the remaining frosting. You can also frost the sides if you'd like. Chill 2-3 hours before serving to allow the frosting to set. Enjoy!