Instructions

1. Preheat oven to 350°F.  Grease a bundt cake with cooking spray and dust with flour.  
2. Start by mixing together butter, brown sugar and white sugar until combined.  Add in eggs, one at a time, followed by vanilla extract and Greek yogurt.  Beat until smooth.
3. Into a medium bowl whisk together cups flour, baking soda and salt.
4. Add dry mixture into the mixing bowl with the sugar mixture alternating with the milk.  Beat until smooth. 
5. Separate the batter equally* into 2 bowls.  Into one bowl add cocoa powder and espresso powder and whisk to combine. 
6. Drop large spoonfuls of the vanilla batter into the bottom of the bundt pan.  Drop large spoonfuls of the chocolate batter on top of the vanilla layer, creating layers.
7. When all of the batter has been added to the pan, take a large skewer or butter knife and swirl together in figure 8 motions. 
8. Bake in the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool completely, about 1 hour. 

*I measured and it was 3 1/4 cups of each batter, but you can eyeball it

Espresso Ganache

1. Into a large bowl add butter and chocolate.  Melt in the microwave in 30 second intervals until melted.  Whisk in espresso powder.
2. Pour over cooled bundt cake and place into refrigerator for 1 hour until set.  Cut into 12-16 slices and serve.