Instructions

• Preheat the oven to 350°F. Grease two round cake pans, line the bottoms with parchment paper, then grease the parchment.
• In a blender, combine 2 cups cold cooked quinoa, ¾ cup melted butter, 4 eggs, ⅓ cup milk, and 1 ½ teaspoons vanilla extract. Blend until the mixture is smooth, stopping to scrape down the sides if needed.
• In a large bowl, whisk together 1 ¼ cups white sugar, 1 cup cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
• Pour the quinoa mixture into the dry ingredients and stir until the batter is evenly combined.
• Fold 1 cup chocolate chips into the batter.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 35 minutes, or until a toothpick inserted into the centers comes out with a few moist crumbs (not wet batter).
• Cool the cakes in the pans on a wire rack for about 10 minutes. Run a knife around the edges, invert the pans to remove the cakes, peel off the parchment, and transfer the cakes back to the wire rack to cool completely.
• When the cakes are completely cool, spread 2 cups chocolate frosting between the layers and over the top and sides of the assembled cake.