Pecan Coffee Cake

Instructions

1. 1
   Preheat the oven to 350°F (180°C), placing the ove rack in the middle position. Generously butter two cake pan with a removable bottom.
2. 2
   Beat the butter and sugar with an electric hand whisk for about 5 mins or until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Then fold in the flour and baking powder using a large metal spoon. Sprinkle Javy Coffee Concentrate over batter with the chopped pecans.
3. 3
   Divide the cake mix between the two tins and smooth the surface. Bake for 20 mins or until or until a toothpick inserted in the center comes out clean. Remove from the oven, leave to cool in a wire rack. 
4. 4
   In a small container add ½ tbsp Javvy Coffee Concentrate, ½ tbsp rum and ¼ tsp water and mix until it’s completely combined. Once the cake is completely cool,  drizzle the flat side of one cake with a tablespoon of the coffee rum mixture.
5. 5
   beat the mascarpone together with the sugar with the rest of Javy Coffee Concentrate and rum until smooth.
6. 6
   Sandwich the cooled cakes with a third of the filling and then cover the top and sides of the cake with the rest of the filling.
7. 7
   Decorate with the pecan halves in the middle.