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Preheat oven to 350 degrees.
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In a medium bowl whisk together flour, 3 Tbsp instant espresso and cocoa powder.
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In the bowl of a mixer, cream together butter and sugar, about 5 minutes until light and fluffy.
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Beat in the eggs one at a time. Mix in vanilla.
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Turn the mixer to low and slowly incorporate the dry ingredients until well combined. Slowly stir in the milk and greek yogurt.
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Pour batter into a greased and floured bundt pan. Bake for 35-45 minutes until a toothpick inserted comes out clean.
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Meanwhile, combine the syrup ingredients in a small saucepan. Bring mixture to a boil and continue cooking until mixture is reduced by half.
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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.
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Cool cake in the pan for 30 minutes. Turn the cake out of the pan onto a cooling rack. Cool completely.
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Whisk together powdered sugar and 2-3 Tbsp espresso powder until smooth. Pour glaze over the top of the cake.
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Slice and enjoy