Gluten Free Chocolate Loaf Cake

Preheat the oven to 350 degrees Fahrenheit.
Grease and line an 8 1/2 x 4 1/2 loaf pan with parchment paper and set aside.
In a medium mixing bowl, whisk together the wet ingredients until smooth and well combined.
In a small bowl, whisk together the dry ingredients.
Add the dry ingredients into the wet and whisk to combine.
Add to your prepared loaf pan.
Place in the center of the oven on the middle rack and bake for 52-58 minutes or until a toothpick comes out clean and the cake doesn't jiggle at all. 55 is usually perfect in my oven but all ovens are different, so keep an eye on it!
Once done, let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
While the cake is baking, prep the frosting because it needs to set in the fridge for about an hour.
Add the heavy cream to a small pan and heat over medium/low heat until hot and lightly bubbling.
Add both types of chocolate (see notes for options) and the butter to a mixing bowl.
Once the cream is hot, pour on top of the chocolate. Let it sit for a few seconds to start to soften the chocolate, then whisk until the chocolate is completely melted.
Whisk in the honey and vanilla. Set in the fridge for an hour, whisking every 15 or so minutes until it has thickened.
Once the cake has cooled, add the frosting and fresh berries if desired. Enjoy!

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