1. For Stovetop: Add uncooked quinoa and 1 ½ cups water to a small saucepan. Heat over high heat until water starts to boil. Reduce heat to medium low and simmer very lightly until water is absorbed, 10 to 15 minutes. Cover pot and let sit for 5 minutes to help it fluff up. 

2. For Electric Pressure Cooker: Add uncooked quinoa and 1 ¼ cups water to an electric pressure cooker. Cook on high pressure for 6 minutes. Reduce pressure naturally.

3. I usually make the frosting while the quinoa is cooking (see instructions below). When quinoa is cooked, spread it in a thin layer on a large plate or pan and place in the refrigerator to cool for about 10-15 minutes. If making quinoa ahead of time, you can place in a covered container for up to a week.

4. Place oven rack in center of oven. and preheat to 325 degrees F. Lightly grease two round 9-inch cake pans and line the bottom with parchment paper and set aside.

5. Combine milk, eggs and vanilla in a blender and blend for about 30 seconds. Add 2 cups (about 11 ounces) of the cooled, cooked quinoa to the blender. Note that this is not the entire amount of quinoa, you should still have a little left over from what you cooked. Also add to the blender the melted butter and raw honey and blend for a 2 to 3 minutes until mixture is well blended and smooth.

6. In a large bowl, whisk together cocoa powder (see note), baking powder, baking soda, and salt. Add contents from blender and whisk to combine just until no more dry spots remain and batter is well combined. You want the batter to be mixed completely but be careful not to overmix.

7. Divide the batter evenly between the two pans (I usually use a scale for this - each pan should have about 20.4 ounces of batter) and bake for 30 to 35 minutes until toothpick inserted in the center of the cakes comes out clean.

8. Remove the cakes from the oven and let cool in the pans for 10 minutes. Then invert the pans onto cooling racks and remove the parchment paper stuck to the bottom of the cakes. Let cakes cool completely before frosting.

For Whipped Chocolate Frosting:

1. Heat heavy whipping cream in the microwave or on the stove until it gently simmers. Place the chocolate chips and honey in a medium heat-proof bowl and pour over the hot cream. Do not stir the mixture at this point or frosting will be grainy. Let mixture sit for 5-10 minutes to melt the chocolate completely.

2. Whisk mixture to combine. Return to microwave and cook in 30-second intervals. Whisking in between until mixture is glossy and smooth and chocolate is completely dissolved. Stir in vanilla. 

3. Cover the bowl and chill in the refrigerator until completely cooled (about 2 to 3 hours). Or you can chill quicker by placing bowl in an ice water bath and whisk until cooled. Using a handheld or stand mixer, whip the chocolate cream until soft peaks form.

4. Frost the cooled cakes by placing one cake upside down on a serving plate. Add about a third of the whipped frosting to the cake and spread evenly. Gently put the other cake upside down on the frosted cake. Place the remaining frosting on top of the cake and spread over top and sides.

5. If desired, cake can be eaten immediately or chilled in the refrigerator until serving. Frosting will be set a little better if chilled for a couple of hours.