1. To make the loaf, preheat the oven to 375 degrees F and grease a 9" x 5" loaf pan. 2. Line with parchment paper and place on a baking sheet. 3. Melt the chocolate in the microwave on medium heat, stirring intermittently (or over a pot of simmering water, stirring constantly.). 4. Stir in the coffee granules and set aside to cool. 5. Cream the butter and sugar with an electric mixer until fluffy. 6. Add the eggs, one at a time, beating well after each addition and stir in the vanilla. 7. Stir in the cooled chocolate and blend well. 8. In a separate bowl, sift the flour with the baking soda, five-spice powder and salt. 9. Add the flour alternately with the boiling water, mixing gently after each addition and starting and ending with the flour. The batter will be very wet. 10. Scrape the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean. 11. Let cool completely before removing from the pan. 12. To make the mocha chocolate cream, heat the cream to just below a simmer. 13. Pour the hot cream over the chopped chocolate and instant coffee and whisk until the chocolate is melted and evenly blended. 14. Chill completely. 15. Whip the chocolate cream with an electric mixer until the cream holds a peak when the beaters are lifted. 16. Serve a dollop of cream on the side of a slice of the loaf cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
