Prep: Preheat the oven to 350F and prepare a springform pan with parchment paper fitted between the base and the ring (see picture). Spray with cooking spray.
Cake: Add the cake ingredients in order (liquids first) to a high speed blender. Blend until very smooth and you can hardly see any quinoa bits.
Bake: Bake the cake for 18-20 minutes until a toothpick or tester comes out clean. Remove from the oven to cool for at least 5 minutes in the pan, or leave in the pan to cool completely if not using a springform.
Chocolate Ganache Frosting: While the cake is cooling, place the chocolate chips in a small mixing bowl and bring the heavy cream to a simmer over medium heat in a small pot. When the cream simmers, pour it over the chocolate chips and let it sit for 1 minute.
Stir the cream and chocolate chips together until smooth and glossy, then let the chocolate ganache cool for about 5 minutes until smooth and pourable but thick. Pour into the center of the cake until it spreads right to the very edges.
Chill: Place the cooled cake in the fridge for 2-4 hours until completely cool and the ganache is firm. Slice carefully and serve. OMG.