Preheat oven to moderate 180oC.
Brush a deep, 20cm square cake tin with melted butter or oil, line base
and side with paper, grease paper.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating
thoroughly after each addition. Add essence, beat until combined.
Transfer the mixture to a large mixing
Using a metal spoon, fold in the sifted flour
and cocoa powder alternately with the
Stir until just combined and the
mixture is almost smooth.
Pour mixture into prepared tin; smooth
surface. Bake for 40 minutes or until skewer comes out clean when
inserted in centre of cake.
Leave in tin 10 minutes before turning
onto wire rack to cool.
To make Coffee Icing - Combine
sifted icing sugar, coffee and sufficient liquid in a small bowl to form
a firm paste. Stand bowl in pan of simmering water, stirring until icing
is smooth and glossy, remove from heat. Spread icing over cake using a
flat-bladed knife. Decorate with whole pecans.