Preheat the oven to 325 degrees Fahrenheit.

Butter & flour a 10" bundt pan.

In a bowl, whisk together the flour, baking powder, baking soda, black cocoa, cinnamon, ginger, cloves, allspice, and espresso powder. Set aside.

In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs and pumpkin, beat until everything is thoroughly combined.

Slowly stir in the whisked dry ingredients, until everything is completely mixed.

Pour the batter into the prepared pan and spread evenly.

Bake in the preheated oven for 50 to 55 minutes. An inserted toothpick will come out clean when done.

Let cool in pan for 15 minutes.

Turn out to a cake plate and let cool completely before applying glaze.

Whisk together the cocoa powder and powdered sugar until thoroughly combined.

Add 2 tablespoons of coffee and mix completely. Add more coffee if necessary to make the glaze pourable.

Pour the glaze over the cooled cake and let harden before serving.