Chocolate Whiskey Cake

1. Prepare the Pan

Preheat your oven to 325 degrees. Butter a 10-inch springform pan and dust it with cocoa powder to ensure the cake releases perfectly after baking.

2. Melt Ingredients

In a medium saucepan, gently heat the coffee, Irish whiskey, butter, and cocoa powder until the butter is completely melted. Remove from heat.

3. Dissolve Sugars

Whisk in the granulated and brown sugar into the saucepan until dissolved. Set aside to cool.

4. Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, pepper, and cloves.

5. Mix Eggs and Vanilla

In another bowl, whisk the eggs with vanilla extract until well combined.

6. Combine Wet and Dry Mixtures

Pour the egg and vanilla mixture into the cooled chocolate mixture. Whisk together until they form a velvety base.

7. Finalize the Batter

Add the dry ingredients to the wet mixture. Whisk until smooth. Fold in the mini semisweet chocolate chips.

8. Bake the Cake

Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan set over a wire rack.

9. Add Finishing Touch

If desired, dust the cooled cake with powdered sugar using a sifter.