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Preheat your oven to 350 F. Grease a Bundt pan well to prevent sticking.
Mix the wet ingredients: in a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture, alternating with sour cream, coffee, and whiskey. Stir until just combined—don't overmix!
Pour the batter into the Bundt pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the cream topping. With a stand or hand mixer whip the cream on medium speed until soft peaks begin to form. Add the powdered sugar, dash of vanilla extract and splash of whiskey (optional), and continue whipping until the cream holds stiff peaks.
Serve the Bundt cake with cream and raspberries if desired!