For the chocolate whipped cream frosting:
Melt ⅔ cup chocolate chips in microwave in 30 second increments. Once melted, stir into the pint of whipping cream. This may look "chipy" and not totally incorporated. That is fine. Refrigerate while cake is baking. Whip as you would for normal whipped cream. (see note below) Spread chocolate frosting over one layer and place the second layer on top of first layer, leaving cake on the cooling rack.
For the cake:
Preheat the oven to 350F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
Combine ⅓. cup milk, 4 eggs and 1 teaspoon vanilla in a powerful blender or food processor. Process just until combined. Add 2 cups of cooked quinoa and ¾ cup butter. Blend well until smooth.
In a medium bowl, whisk together1 ½ cups sugar, sift in 1 cup cocoa, add 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Add the contents from the blender and mix well. It will look kind of grainy but this is normal.
Divide the batter evenly between the two pans and bake on the center rack for 32 to 35 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool for 15 minutes. (The top may crack. No problem.)
Invert the cakes onto cooling racks and remove parchment from what is now the top.
At this point, you could sprinkle powdered sugar or cocoa powder over the tops of each cake and serve for a simple dessert. But I highly recommend adding the next steps.
For the ganache:
While the cake is still on the cooling rack, heat 1 cup chocolate chips, ½ cup heavy cream and ½ teaspoon coffee granules over double boiler until smooth. Place a cookie sheet under the cake on the cooling rack. Pour ganache slowly over top of the cake and spread until it runs over edges. You can leave it like this or use a spatula to then smooth the ganache around the sides. Using two spatulas or pancake turners, gently slide under cake and transfer to a serving platter.
Store any left over cake covered in the refrigerator for up to one week or freeze for up to one month.