Preheat your oven to 325F. Butter a 6-7" springform pan and lightly dust with cocoa powder. Set aside.

Combine the butter, coffee, and whiskey in a medium saucepan over medium heat. Heat until the butter has melted. Add your sugars and heat just until dissolved. Let cool.

Stir together your flour, baking soda, salt, pepper, and cloves. In another bowl, whisk together the eggs and vanilla extract. Stir the eggs in with your cooled cocoa mixture.

Add the dry ingredients to the wet ingredients. Mix together until well combined. Fold in your chopped chocolate. Pour the batter into your prepared pan. Bake for 45 minutes to one hour until a toothpick comes put clean when inserted in the center.

Let it cool and remove the cake from the pan. Place your maze stencil on top and generously dust with powder sugar. Remove the stencil. Clean up any lines with a damp paintbrush.