Place the brewed coffee, cocoa powder, and espresso powder in a saucepan and heat over medium heat.  Bring the mixture to a boil, whisking often, and then remove it from the heat and set it aside.  Let it come to room temperature.

Preheat the oven to 350 degrees F.  Butter and flour a 10-cup bundt cake pan VERY WELL---I prefer using cocoa powder vs. flour to not get white spots.  It helps to throw the pan in the fridge for a few minutes to solidify.

In the bowl of your stand mixer, beat the sugar, salt, baking soda, and eggs together with the whisk attachment until combined.  Add in the buttermilk and oil and beat for another 1 to 2 minutes, scraping the sides or the bottom as needed.

Add in the flour and beat on medium speed for 2 minutes.

Then beat in the cooled coffee/cocoa mixture and beat for another 3 minutes. 

Pour the batter into the bundt pan.  Bake for 60 minutes, or until the cake is set and a toothpick inserted into the cake comes out clean.

Remove and let cool completely.  After about 30 minutes you should be able to turn it onto a wire rack to finish cooling.  Then put it on a plate or cake stand.  

For the glaze, cream together the peanut butter, vanilla, and corn syrup.  Slowly add the powdered sugar and 1 tablespoon of the cream or milk a little at a time, and whisk thoroughly.  I only use closer to 1/2 cup of powdered sugar. Add more cream if necessary, but you do want it to be a fairly thick pouring glaze.

Pour and spread on the cooled cake and let it set.