Chocolate Ombre Mousse Cake with Brownie Base

For the Brownie Base:

• 2 tablespoons flaxseed + 4 tablespoons water (flax egg)
• 70g dairy-free butter or margarine
• 80g caster sugar
• 80g light brown sugar
• 50g cocoa powder
• 1/2 teaspoons baking powder
• 100g self-raising flour

For the Ombre Mousse:

• 170g vegan dark chocolate
• 60g vegan butter
• 720ml Coconut Collaborative Double Cream
• 2 tablespoons cocoa powder (for finishing touch)

Brownie Base Instructions:

1. Begin by preheating your oven to 180°C (fan). Prep an 8-inch round baking tin with a removable base using parchment paper.
2. Prepare the flax egg: Combine flaxseed and water in a small dish, stirring well. Let it set for about 10 minutes until it reaches an egg-like consistency.
3. In a sizable bowl, cream together the dairy-free butter, both sugars, and the prepared flax egg. The mixture should turn light.
4. Stir in the cocoa powder, baking powder, and flour, creating a dense brownie mix.
5. Transfer the batter into your prepared baking tin, leveling it out. A spatula will help you smooth the top.
6. Bake for 25-30 minutes, monitoring after the 15-minute mark to prevent overbaking. Once baked, let it cool entirely.

Ombre Mousse Instructions:

1. Create a bain-marie by filling a saucepan a quarter full with water and positioning it over medium heat. Combine the vegan chocolate and butter in a heatproof dish, setting it over the pan. Stir continuously until melted. Once done, set aside to cool slightly.
2. In a stand mixer equipped with a whisk attachment, whip the Coconut Collaborative Double Cream until it forms stiff peaks, usually about 5-8 minutes.
3. Divide the whipped cream across four different bowls.
4. Gradually fold in the cooled chocolate-butter mix and cocoa powder into three of the bowls. For an ombre effect, increase the chocolate amount in each bowl – the first bowl will be the darkest, and the last bowl will have no chocolate, remaining white.
5. Start layering over the brownie base with the darkest mousse, refrigerating between each addition. Continue with the subsequent shades, ending with the untouched white cream.
6. Refrigerate for a minimum of 24 hours.
7. To serve, release the cake from the tin and place it on a plate. Finish with a gentle dusting of cocoa powder. Best enjoyed chilled!