2 Chocolate cake "Crazy" (in a bread machine)

Sent: Yesterday at 14:15:02
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Eh ............. just thrown out: raw! Outside, it seemed ready, it turns out that it came out much better on baking (2 hours), but can I have such a stove?

springenergy
I think too. It's just that the temperature is probably different or the speed of mixing, although I'm certainly not special. on these issues, but even on mine, as it turned out, there are two modes - Dessert and Cake baked in different ways.

In general, last night I was still ripe for experiments and offer two options for baking this cake.

First, I baked in a bread maker in the mode Cake half serving. Timed fully mode Cake(1h50min), plus 20 minutes overhead. I cut it into pieces and made it like a Pancho cake like last time, except I didn't add a banana.
I increased the flour - I took two glasses, this time the vinegar was wine 6% - 2 tbsp. l, sugar - a glass, soda according to the recipe, but I took it with a slide, I measured out a third of the glass (then I just remembered half of it), but it was too late, so I left it that way. First I poured water from the refrigerator, then oil and vinegar. I added cocoa, sugar, flour, soda - at the very end. Has included. It was kneaded well, I did not notice any lumps, I interfered twice with small proofings. I noticed that in this mode, she not only kneads like on bread, for example, but turns on vibration, was shocked, even called my husband, I thought maybe it seemed to me - no, really vibration, and so high quality - the dough kind of shakes up and kneads in parallel. When the cake was ready and the oven was free, - I checked my assumption regarding vibration, - I drove the oven empty, it turned out to be on mode Dessert still so on Express, in the rest it is not, just twists the shoulder blades. In general, the stove gave me a pleasant surprise.

The second option in parallel put a full portion in a slow cooker.
This time I added flour on top - a glass and vinegar 4 tbsp. l, I took soda with a good slide. Reduced sugar to a glass (thanks Alexandre : flowers: for advice on reducing sugar in baked goods) Kneaded according to the recipe, - first stirred dry with a whisk together with soda, then poured water from the refrigerator mixed with oil and vinegar, stirred with a whisk (effortlessly), poured it out, did not grease the mold with anything. In baking mode 65min + added another 65min. I did not leave it to cool in the multicooker, especially with the lid closed (so that it would not get damp), as soon as I turned off the mv, I took out the mold and turned the hot biscuit onto the steam grill. He, like the last time, did not fall in the slightest. Designed and assembled like a cake "Prague".
conclusions, - fluffy and softer sponge cake is obtained in a slow cooker (if you do not leave it in it after baking with a closed lid, as it is sometimes advised, otherwise it will get wet)
In a bread maker, half a portion is baked in time, almost as much as one full one in mv (+ -) - and besides, everyone has different stoves, so the result is not always predictable.
In the bread maker on mode Cake the crust is thicker and harder.
The main thing is not to be afraid to deviate from the recipe, if you see that the dough is too liquid, there is nothing to catch on, feel free to add flour. Even here in Russia, in different regions and CIS countries, flour is different, somewhere it is wet, somewhere it is drier.
I didn't bake American flour, so I can't compare, but it is quite possible that it is drier. But our flour needs more - that's for sure.
And here is the photo report.
It's in the bread maker.
Crazy chocolate cake (in a bread maker)