Combine the dry ingredients (almond flour flour, cacao, coconut flour, baking soda and salt). Add the maple syrup, melted butter and mix well.
Then, add the eggs and mix well. Stir in the chocolate chunks
Bake at 350° for 35min
Melt the chocolate using a glass bowl over a pot with simmering water
As the chocolate begins to melt, add the butter and maple syrup. Mix until smooth. Remove the chocolate from heat, allow it to cool slightly, then pour it on top of the cooled cake.
Combine everything except the coconut oil
Frost cake immediately, or store in fridge (if you store in the fridge, re-whip before using)
Note: I've also made this frosting pink using 1 Tbsp of beet juice