Loaf 

• 4 oz bittersweet or semisweet chocolate, chopped
• 2 tsp instant coffee granules
• 1 cup unsalted butter at room temperature
• 1 2/3 cup light brown sugar, packed
• 2 x large eggs
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 1 tsp baking soda
• 1 tsp Chinese five-spice powder
• 1/2 tsp salt
• 1 cup boiling hot water 

Mocha Chocolate Cream 

• 1 cup whipping cream
• 2 oz milk chocolate, chopped
• 1/2 tsp instant coffee crystals

Directions:

Mocha Five Spice Loaf

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.

Mocha 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.

 This is absolutely delicious - lots of compliments.

 From Sugar on foodtv.ca