Courgette Chocolate Cake

Ingredients:

350g self-raising flour

50g cocoa powder

1tsp mixed spice

210g softened butter

3 eggs

2tsp vanilla extract

500ml grated courgette (measure by volume in a measuring jug, but it's about 2 medium courgettes, if you're using 1 overgrown one, peel first and take out the seeds).

140g toasted hazelnuts, roughly chopped

For the icing:

200g dark chocolate, chopped

100ml double cream

Method:

1. Preheat the oven to 180 degrees Celcius/160 fan/gas 4. In a large bowl, combine flour, cocoa powder, mixed spice and 1tbsp salt.
2. In another bowl, combine the olive oil, sugar, eggs, vanilla and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts.
3. Line a 24cm cake tin with greaseproof paper, then pour in the mixture. Bake for about 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool for about 10 minutes, then turn out onto a wire rack and leave to cool.
4. To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it's covered and the icing starts to drip down the sides.