Method:

1). Preheat the oven to 160 degrees Celsius. Butter a loaf tin and dust with 1tsp cocoa powder.
2). In a medium saucepan over low heat, warm: coffee, whiskey/drambuie, butter and remaining cocoa powder, whisking occasionally until butter is melted.
3). Whisk in white sugar until dissolved. Remove from heat and leave to cool completely.
4). In a large mixing bowl, sift together flour, baking powder, salt, pepper and cloves.
5). In another bowl, whisk together eggs and vanilla. Slowly whisk chocolate mixture into egg mixture.
6). Slowly add dry ingredients into the egg mixture and whisk to combine. The mixture should be thin - the consistency of pouring cream. If the mixture has lumps in it you might want to pass it through a sieve at this stage.
7). Fold in dark chocolate chunks.
8). Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the centre emerges clean, 55 to 60 minutes.
9). Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.