Preparation

• Crush the chocolate cookies into fine crumbs, then mix them with the melted vegan butter.
  
• Press the mixture firmly into the bottom of a cake ring lined with an acetate strip to form a compact base.
  
• Refrigerate the base while you prepare the mousse layers, so it can set.
• Melt the dark chocolate with the full-fat plant-based cream in a double boiler. Gently fold the whipped cream into the still-warm melted chocolate until smooth.
  
• Pour over the chilled cookie base and refrigerate until the mousse is firm.
  
• Repeat the same process, this time using the oat milk chocolate.
• Carefully pipe the milk chocolate mousse over the set dark chocolate layer. Return to the refrigerator until set.
  
• Melt the vegan white chocolate with the full-fat plant-based cream. Gently fold the whipped cream into the melted white chocolate until smooth and fully combined.
• Pipe the white chocolate mousse over the firm milk chocolate mousse.
  
• Place the cake in the freezer or refrigerator until completely set, ideally overnight.
• Dust the top of the cake with cocoa powder. Remove the acetate strip and cake ring before serving.