Cooking Time: 55-65 min Servings: 8-10
3/4 cup plus 2 tablespoons cocoa
1 ½ c brewed strong coffee
½ c whiskey
1 c sugar
1 c light brown sugar
2 c all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon fine sea salt
¼ teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
2 teaspoon vanilla extract
1 c mini semisweet chocolate chips
Heat oven to 325 degrees.
Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
In a medium saucepan over low heat, mix together oil, coffee, whiskey, and remaining cocoa powder, whisking occasionally, until smooth. Whisk in sugars until dissolved. Remove from heat and cool completely.
In a separate bowl, whisk together flour, baking soda, salt, pepper and cloves.
In another bowl, whisk together eggs and vanilla.
Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips. Pour batter into prepared pan.
Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes.
Let cool on a wire rack, then remove sides of pan.
Dust with powdered sugar before serving, if you like.