350g self-raising flour
50g cocoa powder
1tsp mixed spice
1tsp salt
175ml extra-virgin olive oil
375g Chelsea White Sugar
3 eggs
2 tsp vanilla essence
500ml grated courgettes (measure by volume in a measuring jug, about 2 medium courgettes
140g toasted hazelnuts, roughly chopped (optional)

Icing
200g dark chocolate , chopped
100ml standard or thickened cream
or Chelsea Chocolate Icing Sugar 

Heat the oven to 180C or 160C fan forced, gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and salt. In another bowl, combine the olive oil, Chelsea White Sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, and then fold in the toasted hazelnuts. Line a 24cm cake tin with grease proof paper, then pour in your mixture. Bake for about 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 minutes, and then turn out onto a wire rack and leave to cool.

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. Serve with a cup of tea or enjoy as a pudding with a spoonful of something creamy.
For easy chocolate icing try Chelsea Chocolate Icing Sugar... just add water!