Line a round cake pan with parchment paper. I used a 7x3" cake pan by Fat Daddio, you can use an 8" pan if desired. Just note that the cake will be more like a pie.

In a medium bowl, use a fork or your hands to mix together the crust ingredients until it becomes a sticky dough.

Press the dough into the cake pan, making sure to cover the bottom and the sides evenly. Use a glass to press the dough into the bottom of the pan firmly to make sure it's compact. You don't want there to be any cracks.

Pop the pan in the freezer as you continue with the cake filling.

Divide 2 c of chocolate chips evenly between two bowls.

Alternating bowls, melt the chocolate chips in the microwave at 15 s increments, stopping to stir each time so the chocolate doesn't burn. Continue until the chocolate is thoroughly melted and smooth in both bowls.

Pour one of the bowls of melted chocolate into a blender. Add the coconut milk, maple syrup, coffee powder, and salt. Blend until smooth and creamy.

Remove the chocolate crust from the freezer.

Pour 1/4th of the liquid filling on top of the crust. Drizzle 1/4th of the remaining melted chocolate on top of the filling evenly. Some of it will sink to the bottom, and that's ok. You also don't have to completely cover the liquid filling with the melted chocolate.

Repeat this process with the filling and the melted chocolate until you reach the top of your crust. Be careful not to let it spill over. You may not use all of the filling or the chocolate. Adding in the layers of melted chocolate like this gives the finished result a "bite" like a cake.

Place the cake in the fridge overnight to set.

When ready, top the cake with whipped cream and sprinkle with cocoa powder.

Allow to thaw on the counter for about 20 minutes before slicing.