This is a super-moist chocolate loaf that can satisfy even the strongest chocolate craving. The use of Chinese five spice powder adds an element of mystery to this treat, and with the combination of chocolate and coffee, is absolutely irresistible.
4 ounces bittersweet or semisweet chocolate, chopped
Preheat oven to 375°F and grease a 9 x 5 inch loaf pan. Line with parchment and place on a baking sheet.
Melt chocolate over a pot of gently simmering water, stirring constantly (or melt in microwave on medium heat, stirring intermittently). Stir in coffee granules and set aside to cool. Cream butter and sugar with electric beaters or by hand until fluffy. Add eggs, one at a time, beating well after each addition and stir in vanilla. Stir in chocolate and blend well.
In a separate bowl, sift flour with baking soda, five-spice powder and salt. Add flour alternately with boiling water, mixing gently after each addition and starting and ending with the flour. The batter will be very wet. Scrape batter into prepared pan and bake for 30 minutes. Reduce oven temperature to 325 °F and cook another 20 minutes. Let cool completely before removing from pan.
Serve Mocha Five Spice Loaf with an easy Mocha Milk Chocolate Cream for a fancy treat.
Mocha Milk Chocolate Cream
Heat cream to just below a simmer. Pour hot cream over chopped chocolate and instant coffee and whisk until chocolate is melted and evenly blended. Chill completely.
Whip chocolate cream with electric beaters until cream holds a peak when whisk is lifted. Serve a dollop of cream on the side of a slice of loaf cake.