Ingredients for the brownie base

1. Preheat oven to 180° C fan, and line an 8 inch round loose base or push up  baking tin / tin with grease-proof paper.
2. To make the flax eggs, add the flaxseed into a small bowl and add in the water. Stir to combine then set aside to thicken. This will take around 10 minutes. It creates your egg replacer.
3. In a large mixing bowl, add in the dairy-free butter/margarine, sugars and flax ‘egg’. Whisk to combine until light in colour.
4. Add in the cocoa powder, baking powder and flour. Mix until a thick brownie batter.
5. Spoon then spread the batter into the lined tin, making sure to get it as flat as possible. Smooth out with the back of a spoon or offset spatula.
6. Place the tin into the oven and bake for 25-30 minutes, or until a skewer inserted comes out clean. Keep an eye on it around the 15 minute mark to make sure it doesn’t burn!
7. When the brownie is ready, remove from the oven and allow to cool fully before adding on the mousse topping. 

Method (ombre filling)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate & butter mixture to melt, stirring with a heat-proof spatula. Remove from the heat and allow to cool for a few minutes while you whip the cream.
2. Add the double cream into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick!
3. Once thick and the chocolate mixture has cooled down. Divide the cream into 4 separate bowls. 
4. You want to add the chocolate mixture and the cocoa powder into 3 of the bowls. The more chocolate mixture and cocoa powder you add the darker it will be. You want to create an ombré effect, going from darker to lighter ( refer to video for reference). Make sure to use up all the chocolate. The chocolate is what will help set the mousse, so make sure to use it all in the layers!
5. Spoon and spread the dark layer to the brownie base. Chill before adding on the next layer on top. You will need to chill after every layer. Repeat until all 4 layers are on. Finishing with the white cream layer.
6. Place into the fridge for at least 24 hours / overnight.
7. When it comes to removing from the tin, as you’ve used The Coconut Collaborative cream, it will have set quite firm. Carefully lift the mousse cake out of the tin and place on a serving plate.
8. Serve with a dusting of cocoa powder.
9. Slice and enjoy direct from the fridge!