Preheat your oven to 325°F (160°C) and grease a 10-inch springform pan.

In a saucepan over low heat, combine cocoa powder, brewed coffee, whiskey, and butter. Stir until melted and smooth, about 5 minutes.

Remove from heat and stir in granulated and brown sugars until dissolved. Let cool for 10 minutes.

Whisk in eggs and vanilla until fully incorporated.

Sift together flour, baking soda, salt, pepper, and cloves in a separate bowl.

Gently fold dry ingredients into the chocolate mixture and add dark chocolate chips.

Pour the batter into the prepared pan and bake for 55-60 minutes, checking for doneness at 45 minutes.

Let the cake cool in the pan for about 15 minutes before transferring to a wire rack.

For the ganache, combine dark chocolate chips, cream, and whiskey in a saucepan. Stir until smooth, about 5 minutes.

Pour ganache over the cooled cake and let set for 30 minutes before serving.