Instructions

• Preheat oven to 350°F. Grease two round cake pans, line the bottoms with parchment paper, then grease the parchment and sides of the pans.
• 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 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 until evenly combined.
• Pour the quinoa mixture into the bowl with the dry ingredients and stir until the batter is well combined.
• Fold 1 cup chocolate chips into the batter.
• Divide the batter evenly between the two prepared pans and smooth the tops.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the centers comes out with just a few moist crumbs.
• Cool the cakes in their pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert the cakes onto the wire rack, remove the parchment, and let the cakes cool completely.
• Using the 2 cups chocolate frosting, spread frosting between the two layers and over the top (and sides, if desired). Allow the frosting to set before slicing and serving.