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Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Thoroughly grease a 9-inch (23-centimeter) nonstick springform pan with coconut oil and line the bottom with parchment paper.
In a medium mixing bowl, whisk together almond flour, cocoa powder, baking soda and salt, breaking up any lumps. Add the maple syrup and eggs, and whisk until smooth and combined well. Pour the batter into the springform pan. Using a rubber spatula, spread it toward the edges and tap the pan on the counter to level the batter.
Bake for 25 minutes on the center rack. Cool for 20 minutes, then transfer the cake to a serving plate. Allow the cake to cool completely before making the ganache.
Make the ganache: Combine all ganache ingredients in a small glass or porcelain bowl and microwave for 30 seconds. Using a small whisk, whisk gently for 2 to 3 minutes, until the chocolate is melted, smooth, glossy and slightly thickened but still pourable.
Pour the chocolate ganache onto the top (center) of the cake. Using an offset spatula or the back of a spoon, carefully spread the ganache over the cake, nudging it gently over the edge and allowing it to drip down the sides as much as you like.
Refrigerate the cake, uncovered, for 30 minutes so the ganache can set. Cover and store at room temperature for up to three days, or in the fridge for up to a week.