Cherry preserves and sweetened shredded coconut take this rich chocolate cake over the top. Try varying the recipe with another type of preserves, such as orange marmalade, and nuts instead of the coconut.
Nonstick cooking spray
3 Tbs. all-purpose flour
3 Tbs. granulated sugar
2 Tbs. unsweetened cocoa powder
½ tsp. baking powder
⅛ tsp. kosher salt
3 Tbs. vegetable oil
1 large egg
1 Tbs. cherry or raspberry preserves
1 Tbs. sweetened shredded coconut
- Spray the inside of a 16-oz. mug with cooking spray
- In a small bowl, use a fork to whisk together the flour, sugar, cocoa powder, baking powder, and salt until thoroughly mixed. In another small bowl, whisk together the oil and egg until smooth. Pour the oil-egg mixture into the dry mixture and mix just until thoroughly blended (do not overmix). Pour into the mug and top with the preserves and coconut.
- Cover and microwave until just cooked through in the center, about 90 seconds (do not overcook).