Preheat the oven to 350 degrees.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, and then the bourbon, scraping down the sides of the mixing bowl along the way.
In a separate bowl combine the cocoa powder, flour, baking powder, salt, and baking soda.
In another bowl stir together the yogurt and water.
Add one half of the dry ingredients to the creamed butter and stir.
Next add the yogurt mixture and stir.
Finally, add the rest of the dry ingredients and stir until everything is combined completely.
Pour the batter into a greased loaf pan that has been dusted with the tablespoon of cocoa powder; bake for 1 hour, or until a toothpick comes out clean.
While the cake bakes, mix together the powdered sugar, instant espresso, and water until smooth.
Remove the cake from the oven and let cool in the pan.
Just before serving, drizzle the glaze over top.
Ingredients
Directions
Preheat the oven to 350 degrees.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, and then the bourbon, scraping down the sides of the mixing bowl along the way.
In a separate bowl combine the cocoa powder, flour, baking powder, salt, and baking soda.
In another bowl stir together the yogurt and water.
Add one half of the dry ingredients to the creamed butter and stir.
Next add the yogurt mixture and stir.
Finally, add the rest of the dry ingredients and stir until everything is combined completely.
Pour the batter into a greased loaf pan that has been dusted with the tablespoon of cocoa powder; bake for 1 hour, or until a toothpick comes out clean.
While the cake bakes, mix together the powdered sugar, instant espresso, and water until smooth.
Remove the cake from the oven and let cool in the pan.
Just before serving, drizzle the glaze over top.
