In a small bowl, combine the coconut flour, baking powder, and
In a medium microwave-safe bowl, heat the butter until melted, 25–45 seconds. Add the chocolate chips and whisk until smooth and slightly cooler. Whisk in the eggs until well incorporated. Add the dry ingredients and mix until completely combined.
Pour the cake batter into the cake barrel and cover with aluminum foil.
Remove the fry basket and allow the cake to cool completely before removing the cake barrel. Use the parchment strips to help lift out the cake. Remove the parchment paper and set the cake on a plate (no need to flip).
In a small microwave-safe bowl, heat the butter on high until melted, 25–45 seconds. Add the chocolate chips and whisk until smooth. Using a spatula or butter knife, smooth the glaze evenly across the top of the cake. Allow to set before serving.