• Preheat the oven to 180°C, fan 160°C/355ºF/Gas Mark 4
• Grease a pair of 20cm/8in loose-bottomed tins and line with non-stick parchment paper
• Beat the butter and sugar until light and fluffy
• Add the beaten eggs, a little at a time, and beat well after each addition
• Sift the flour and baking powder together before folding into the batter using a large metal spoon
• Mix the coffee with a tablespoon of hot water and fold into the cake mix with the chopped pecans
• Divide the cake mix equally between the two tins ensuring the surface is level
• Bake for 20 minutes or until a skewer inserted into the middle of the cake comes away clean and the surface of the cake is slightly springy to touch
• Remove from the oven, allow to cool for 5 minutes in their tins before turning them out onto a wire rack. Leave to cool completely
• Drizzle the flat side of one cake with a tablespoon of the coffee liqueur

For the icing

• Beat the mascarpone together with the muscovado sugar and the rest of the coffee liqueur until smooth
• Sandwich the cooled cakes with a third of the filling before covering the top and sides of the cake with the rest of the icing
• Sprinkle the top with the pecan halves and chocolate-covered coffee beans