1. In a large mixing bowl, using a wooden spoon, mix the flour, 3/4 cups of the sugar, 1/4 cups of the cocoa powder, the baking powder, the baking soda, the cinnamon and the salt. Add the 10% cream, the butter and the vanilla, and blend until the mix is moist. (This is where you add the pecans, if you wish to include that ingredient).
2. Pour the mix in a greased pyrex cake pan or corningware dish (6 cups capacity). Sprinkle the rest of the sugar (1/4 cup) and the cocoa powder (1/4 cup), and top with the brown sugar, spread across the mix. Bring coffee to a boil, and pour slowly across the cake mix.
3. Bake in the preheated oven at 350 F (180 C) for 35 minutes. (You might want to place an aluminum plate at the bottom of your oven - we've have had a few mishaps where some of the juices overflowed, and then you have this really sugary blob that heats up real bad for a good few weeks afterwards. Not pleasant.)
4. Remove from oven, and let cool down for 15 to 20 minutes (trust me - be patient with the cooling down of this cake - it is searing hot in there, and you WILL burn your tongue if you don't wait!).
Note: you can top your portion of cake with a dab of 35 % whipped cream, if you like. I personally find it's overkill, but to each their own...