• Grase or spray a large baking sheet with cooking spray, I used a 15x10 inch baking tray. Can use a jellyroll pan also. Set aside. Preheat oven to 375℉ degrees.
• In small saucepan melt the butter, add in the cocoa and whisk to combine. Add in the oil and brewed coffee. Stir to combine. Bring to a boil and allow to boil about 30 seconds. Remove from heat and allow to cool for about 5 minutes.
• While that cools add the flour, sugar, baking sofa, salt, and ground cinnamon to a large mixing bowl. Whisk to combine.
• When the wet ingredients are cooled, pour into the dry ingredients and stir to combine.
• In a small bowl whisk together the eggs, buttermilk, and vanilla extract. Pour into the batter and stir to combine.
• Pour the batter onto the baking sheet.
• Bake at 375℉ for about 30 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and allow to cool.

Whipped Chocolate Ganache Frosting

• Pour chocolate chips into a large mixing bowl and set aside.
• Pour the heavy cream into a medium size sauce pan and heat over medium heat until just starting to boil. Pour the hot cream over the chocolate chips and stir, the chocolate will melt, mix so that the cream and chocolate are combined. Will be slightly runny. Place the bowl into the refrigerator and allow to cool for about 30 minutes.
• Remove the bowl from the fridge and using a mixer or whisk beat the chocolate until it thickens and starts to hold form. Add in the powdered sugar and mix some more.
• Frosting will be thick and hold peaks.
• Spoon onto the cooled cake, and swirl around using a butter knife or offset spatula.
• Sprinkle with pecan pieces.
• Serve and enjoy!
• Can be stored covered at room temperature for about 3 days.