• Preheat oven to 350°F (180°C).
• Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9x5-inch. Set aside.
• In a medium bowl whisk gluten-free all-purpose flour, baking powder, xanthan gum, and salt. Set aside.
• In another bowl beat the eggs with the sugar. Add the oil, milk, and vanilla extract.
• Add the wet ingredients to the dry ones along with the milk and mix until well integrated.
• Pour the preparation into the prepared pan.
• Bake for 40/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
• Remove from the oven and let cool for 10 minutes, then lift out by the parchment paper.

For the chocolate ganache

• Heat the cream in a small saucepan. Pour over the chopped chocolate. Mix well. Let cool at room temperature, and beat for 3 minutes with a hand whisk.
• When the cake is completely cooled spread the chocolate ganache on the cake´s surface.