Preheat the oven to 350 degrees F. Butter and flour and 10-cup bundt cake pan.
Place the coffee, cocoa and espresso powder in a saucepan and heat over medium heat. Bring the mixture to a boil, whisking often, and then set it aside and let it come to room temperature.
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 if needed.
Add the flour and beat on medium speed for 2 minutes. 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. Once cool, turn the cake out onto a plate or cutting board and drizzle the dragonfruit glaze on top. If desired, you can crush some culinary rose petals on too!