How to Make It
Preheat oven to 325°F with oven rack in center of oven. Generously grease (with butter) a 10-inch round springform cake pan and dust with 3 tablespoons cocoa powder, tapping out excess.
Combine coffee, butter, whiskey, and remaining 3/4 cup cocoa in a medium saucepan, and cook over medium-low, whisking occasionally, until butter is melted, about 2 minutes. Whisk in sugars until dissolved, about 1 minute. Remove from heat; transfer mixture to a large bowl, and set aside to let cool, about 20 minutes.
While coffee mixture cools, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, black pepper, and cloves in a medium bowl. In a separate small bowl, whisk together eggs and vanilla.
Gradually whisk egg mixture into cooled coffee mixture until combined. Add flour mixture, and whisk just until smooth and no dry ingredients are visible (do not overmix). Stir in chocolate chips. Pour batter into prepared pan; place pan on a rimmed baking sheet, and bake until a wooden pick inserted in center comes out mostly clean, 50 minutes to 1 hour.
Let cake cool in pan on a wire rack. Using the tip of a knife, loosen cake from pan, and remove outer ring. Use 2 metal spatulas to transfer cake to a serving platter. Just before serving, dust cake with additional cocoa powder.