50g pecans
220g butter, softened
220g caster sugar
200g self raising flour, sifted
75g dark chocolate, chopped
1/2 teaspoon baking powder
1 tablespoon instant coffee dissolved
in 2 tablespoons boiling water
4 eggs, lightly beaten
Mascarpone filling:
300g mascarpone
1 tablespoon instant coffee powder
3 tablespoons icing sugar, sifted
12 whole pecans
Preheat oven to 160 C fan-forced.
Grease two 20 cm sandwich tins and line bases
with baking paper.
Place pecans in food processor and pulse until
coarsely ground.
Add all remaining ingredients and pulse until
just combined - just enough to make it smooth.
Divide the batter between the tins, smooth the
top and bake for 30 mins until risen and golden,
and a skewer placed in centre of cake comes out
clean.
Allow the cakes to cool in the tins for 10
minutes, then turn out onto a wire rack to cool
completely.
Meanwhile, make the mascarpone filling. When
the cakes are cold, spread half the filling over
one, sandwich them together, then spread the
rest of the mascarpone over the top using a spatula.
Decorate with whole pecans.
