Measure chocolate into a medium bowl.

Heat cream in a small saucepan over medium heat (stirring occasionally) just until it comes to a gentle simmer. Pour over chocolate and let sit for exactly 5 minutes without stirring.

Whisk until smooth and glossy and refrigerate for 2-3 hours until completely cooled.

Lightly grease bottoms of two 8" round or square baking pans with oil or cooking spray.

Trace bottoms of pans on parchment paper, cut out circles and place inside greased pans.

Preheat oven to 350° F.

Combine milk, eggs, and vanilla in a blender or bowl of a food processor and pulse until combined. Add cooked/cooled quinoa and melted butter and blend until completely smooth.

It will be fairy thick but still pourable. Set aside.

In a large bowl, whisk together sugar, cocoa powder, baking powder, baking soda, cinnamon, and sea salt.

Add quinoa batter from blender and stir or whisk to combine.

Evenly divide batter between two pans (they will be about half full) and bake on middle rack for 20-25 minutes until cake springs back when tapped or toothpick inserted in the center of the cake comes out with fudgy crumbs.

Remove and cool in the pans on wire racks for 10 minutes before inverting cakes onto a cooling rack.

Cool completely.

When the ganache has cooled completely, whip with the whisk attachment of your KitchenAid or use a hand mixer to mix as you would to make whipped cream.

When stiff peaks form, turn the mixer off. Use a stand mixer if you have one, it's a lot easier and quicker.

This is a tender cake, so gently transfer one of your cooled cakes to a serving plate.

Spread a thin, even layer of whipped ganache on the cake.

Gently transfer the other cake on top and lightly press down.

Spread remaining ganache on top and sides. You can swirl it with the edge of a knife to make it look pretty. Gently press white chocolate on the sides of the cake and serve.

This cake tastes great the day after making as well, just store (covered) in the refrigerator.