Chocolate Quinoa Cake

Preheat oven to 350 degrees F. Start by preparing quinoa. Rinse quinoa in a fine mesh strainer under running water for about one minute. Rub quinoa between fingertips to help remove bitter saponins (a natural coating on the grain). Drain well. In a saucepan, bring apple juice to a boil, add rinsed quinoa and lower heat. Cover and simmer for 20 minutes, or until all liquid is absorbed. Cool, fluff and set aside. Melt chocolate in a double boiler over very low heat. In a bowl, cream butter or oil, honey, barley malt syrup and vanilla. Add melted chocolate and mix well. Stir milk into beaten eggs and add to chocolate mixture. In a separate bowl, sift together flours, baking powder and salt. Fold into wet chocolate mixture. Stir in the cooked quinoa and ground hazelnuts. Pour batter into lightly oiled pans: two round 9-inch baking pans, or one 9x14-inch rectangular pan. Bake for 35 minutes. Cool for 10 minutes. Remove from pan(s) and finish cooling on racks. Frost as desired. FOR THE CHOCOLATE FROSTING: In small saucepan over low heat, melt butter and chocolate, stirring continually until smooth. Transfer to large bowl, then cool. Mix in sugar, cream and vanilla and beat with an electric mixer until smooth.