Preheat the oven to 325°F and thoroughly grease and flour a 12 cup bundt cake pan.

In a stand mixer bowl fitting with the whisk attachment, whisk the eggs and sugar on medium speed until the mixture is thick and very pale (ribbon stage), about 8-12 minutes.

Reduce the mixer speed to low. Slowly add the honey, then pour the oil in a thin stream and mix until fully incorporated.

In a medium bowl, combine the hot coffee and baking soda. The mixture will foam slightly as it reacts. Add the cocoa powder, cinnamon, and vanilla extract, and mix well.

Add the coffee mixture into the egg batter, continue mixing slowly until fully combined.

In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Continue mixing until just combined. Be careful not to overmix the batter.

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a cake tester comes out clean.

Let the cake cool in the pan for 10 minutes. Then invert the cake onto a cooling rack, place the rack over a sheet pan and let it cool for an additional 5 minutes. 

Meanwhile, prepare the honey-coffee soak: In a small bowl, mix together hot coffee and honey until fully combined.

Using a cake tester or thin skewer, poke small holes all over the top of the cake. Brush the honey-coffee soak evenly over the surface. Let the cake cool completely, then dust with powdered sugar and serve.