Preheat oven to 350°.

Add butter, cocoa and water to a saucepan over medium low heat. Slowly bring to a boil and whisk until combined, then remove from heat and let cool.

Mix sugar, flour, cinnamon, baking soda and espresso powder together and set aside.

Mix eggs, vanilla and milk together in a separate bowl and set aside.

Once chocolate mixture cools, add to flour mixture and mix until combined.

Add egg mixture to chocolate and flour mixture until combined.

Butter and flour a 17 x 12 inch sheet pan, then pour batter in the pan.

Bake for 25 min. While cake is baking, make the frosting.

Chop pecans and toast in a dry skillet on medium high for 5 min. Set aside to cool.

Heat butter, cocoa powder, vanilla and milk in sauce pan over medium low until completely melted and combined.

Pour over powdered sugar in a mixing bowl. Using a hand mixer, mix on medium speed until combined.

Remove cake from oven and let cool 5 minutes then pour frosting over cake. Sprinkle pecan over frosting. Allow cake to cool in pan before serving.