Preheat the oven to 325°F (165°C). Butter and line with parchment a 9-inch (23cm) springform pan, butter the parchment and then dust with a bit of cocoa powder, knocking out the excess. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Set aside.
In a large saucepan over medium heat, combine the butter, coffee, whiskey, cocoa powder, brown sugar and granulated sugar. Cook until the butter melts and the sugar dissolves. Remove from the heat and pour into a bowl to cool down for 15 minutes.
Stir in the chopped chocolate, eggs and vanilla extract.
Finally, fold in the flour mixture until combined and pour the batter into your prepared pan.
Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
Let cool completely, then unlatch the sides, transfer to a serving plate and dust with powdered sugar (if desired) before slicing and topping with cream or ice-cream.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.