Cook bacon until crisp. Allow to cool and chop cooked bacon into small pieces.
Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
In a medium-sized bowl, sift flour and cocoa powder. Add baking powder and salt and set aside.
In a microwave-safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract and sour cream.
Alternate adding the flour mixture and the bourbon.
Pour batter into the greased, cocoa-coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the centre of the cake. If the toothpick comes out clean, your cake is done.
Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
For the glaze:
Sift powdered sugar. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. (For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powdered sugar. To make glaze thinner, add additional milk.)
Gently pour glaze over cake. After glaze has cooled and set, remove from cooling rack to final plate. Sprinkle with bacon pieces.