Preheat oven to 325 degrees F. Butter a 10 springform pan (if you don't have one, a regular cake pan will do the job.). Dust the pan with 2 tbsp cocoa powder and set aside.

Whisk the flour, baking soda, salt, pepper, and cloves together in a large bowl.

In a large saucepan over low heat, stir together the water, 3/4 cup cocoa powder, espresso powder, butter, and whiskey.

Whisk until butter is melted and the mixture is smooth, whisk in the sugars. Let Cool 10 minutes.

When cooled, whisk in the eggs and vanilla. Gradually add the flour mixture.

Lastly, toss the chocolate chips in the same bowl that the flour was just in with 1 tbs cocoa powder and pour into the batter.

Pour the batter into the prepared pan and bake for 55 minutes to 1 hour until a toothpick inserted the center comes out clean.

Cool on a wire rack.

Before serving, dust with the remaining 1 tbs cocoa powder if desired.