Preheat your oven to 325°F (163°C) and grease a 10-inch springform pan generously with butter.

In a medium saucepan, combine cocoa powder, coffee, whiskey, and butter over low heat, whisking until melted and blended.

Stir in granulated sugar and brown sugar until smooth and fully incorporated, then cool for 10 minutes.

Toss dark chocolate chips with 1 tablespoon of cocoa powder to help keep them suspended in the batter.

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

Add eggs, egg white, and vanilla to the cooled chocolate mixture and whisk until smooth, then gently fold in the flour mixture and chocolate chips.

Pour the batter into the prepared pan and bake for approximately 1 hour, checking for doneness at 45 minutes.

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

heat heavy cream until simmering, stir in dark chocolate and whiskey until smooth to make the ganache.

Pour ganache over the cooled cake and let it set at room temperature.