Preheat oven to 350 degrees.

In a medium bowl whisk together flour, 3 Tbsp instant espresso and cocoa powder.

In the bowl of a mixer, cream together butter and sugar, about 5 minutes until light and fluffy.

Beat in the eggs one at a time. Mix in vanilla.

Turn the mixer to low and slowly incorporate the dry ingredients until well combined. Slowly stir in the milk and greek yogurt.

Pour batter into a greased and floured bundt pan. Bake for 35-45 minutes until a toothpick inserted comes out clean.

Meanwhile, combine the syrup ingredients in a small saucepan. Bring mixture to a boil and continue cooking until mixture is reduced by half.

When the cake comes out of the oven, use a long toothpick or a chopstick to poke holes all over the surface of the cake. Pour the reduced syrup over the top and allow to soak into the cake.

Cool cake in the pan for 30 minutes. Turn the cake out of the pan onto a cooling rack. Cool completely.

Whisk together powdered sugar and 2-3 Tbsp espresso powder until smooth. Pour glaze over the top of the cake.

Slice and enjoy