Preheat your oven to 325°F (163°C) and coat a 10-inch springform pan with non-stick spray.

In a medium saucepan, combine the cocoa powder, coffee, whiskey, and butter. Heat over low until smooth, about 5–7 minutes.

Remove from heat and let cool slightly. Stir in granulated and brown sugars until dissolved.

In a small bowl, toss the dark chocolate chips with a tablespoon of cocoa powder.

In a separate bowl, whisk together the flour, baking soda, salt, pepper, and cloves.

Mix in the eggs, egg white, and vanilla with the chocolate mixture until combined.

Gradually add the dry mixture to the wet mixture, folding gently until combined, then fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 50-60 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for 10 minutes, then release and transfer to a wire rack.

To prepare the ganache, combine chocolate chips, cream, and a splash of whiskey in a saucepan over low heat.

Once the cake has cooled, pour the ganache over the top of the cake.

Allow the ganache to set, then serve with whipped cream or vanilla ice cream.