For the cake

  • 350g self-raising flour
  • 100g cocoa powder
  • 1 tsp mixed spice
  • 170ml rapeseed oil
  • 370g golden caster sugar
  • 350g courgettes – grated
  • 140g hazelnuts – toasted and chopped
  • 1 tsp vanilla extract
  • 4 eggs  beaten
  • Pinch of salt

For the topping

  • 400g dark chocolate – chopped
  • 200ml double cream


  • Pre-heat the oven to 180°c/350°f/gas mark 4.
  • Line a 23cm loose bottom cake tin with baking parchment.
  • Combine the flour, cocoa, spices, hazelnuts and salt.
  • In a separate bowl combine the oil, sugar, eggs, vanilla and courgettes.
  • Mix the wet ingredients into the dry ingredients until just combined. Do not over mix.
  • Pour the mixture into the tin and bake for 40-50 minutes or until a skewer comes out clean.
  • Cool in the tin for 10 minutes, and then turn out onto a rack and leave to cool.
  • To make the topping place the chocolate in a bowl and in a pan bring the cream to the boil.
  • Pour the hot cream over the chocolate and stir until smooth and melted.
  • Leave to cool slightly and thicken, then spread it over the cake so that the top is covered and the topping starts to ease down the sides.