For the cake:
Preheat your oven to 325 degrees. Spray a 10-inch springform pan with non-stick cooking spray and set aside.
In a large saucepan add 3/4 cup cocoa powder, coffee, whiskey and butter. Whisk the ingredients over low heat until well combined. Next, add in the granulated sugar and brown sugar. Stirring until combined. Remove the saucepan from the heat and let cool.
In a small bowl toss together the chocolate chips and 1 tbsp cocoa powder.
In another large bowl combine the flour, baking soda, salt, pepper and cloves.
Next, take the three eggs, one egg white, vanilla extract and whisk them into the cooled chocolate mixture. Add the flour mixture to the chocolate mixture. Lastly, fold the dark chocolate chips into the batter.
Take the batter and pour it into the prepared 10-inch baking pan. Bake for about 1 hour checking around 45 minutes to make sure it’s cooking evenly and not burnt. Remove the cake from the oven and let the cake cool completely before covering it with the whiskey ganache. Once covered, slice and serve the cake.
For the whiskey ganache:
In a small saucepan add the chocolate chips, heavy cream and whiskey. Over low heat melt the chocolate chips, and stir until everything is well combined.