Death By Chocolate: Cake, Mousse, and Ice Cream
[Vegan, Gluten-Free]

To Make the Cake:

1. Preheat oven to 390°F.
2. In a bowl, combine first the dry ingredients, then carefully mix in the wet ones. Add the milk slowly until you get a sticky, moist dough.
3. Prepare a baking dish (I used four small tartelette dishes) and fill with the dough. Transfer to the oven and bake for about 15 minutes. If you use one large baking dish, bake a bit longer.

To Make the Mousse:

1. Add all ingredients to a blender and process until creamy. Store in the fridge.

To Make the Chocolate Ice Cream:

1. Put all the ingredients in a blender and blend until smooth
2. Heat a saucepan and add the cream from the blender. Carefully heat the mix up until it thickens. Let cool.
3. Transfer the cooled, thickened mix to an ice cream maker and operate it according to its manufacturer's instructions.

To Serve:

1. Place ice cream, mousse, and cake on a plate. Garnish with coconut whipped cream, cocoa powder, and chocolate sauce (molten chocolate).