After the cake is baked through, while still hot in the tin, use a toothpick to poke some holes across the cake. Brush some coffee syrup all over the cake.
Allow the cake to cool down for 5-10 minutes before removing it from the tin and brush coffee syrup on the other side of the cake as well. Set the cake aside to allow it to continue to cool down completely.
In a bowl, whisk together all the frosting ingredients until stiff peaks form.
¾ cup Heavy Cream, 275 g Mascarpone Cheese, 1 tsp Maple Syrup, 2½ tbsp White Sugar
Top the cake with the frosting and garnish with some extra pecan nuts.
Leave the butter at room temperature for about an hour to soften it before starting the recipe. This is crucial as it would have an effect on the cake texture. Do NOT attempt to soften the butter with a microwave.
After creaming together the butter & sugar and whisking in the eggs, do not overmix the cake batter. Keep it gentle and fold in any remaining ingredients until incorporated.
Make sure the cake has completely cooled down before putting on frosting.
With any leftovers, store in an airtight container and keep in the fridge for up to five days.