Üçgen Kek

Triangle Cake

Cake Ingredients:

• 4 Eggs
• 1 ½ c. Sugar
• ½ c. Oil
• ½ c. Warm Water (95^oF)
• 1 T. Vanilla
• 1 T. Baking Powder
• 2 ½ c. heaping Flour

Sauce Ingredients:

• 3 T. Cocoa Powder
• 1½ c. Milk
• ½ c. heaping Sugar
• 2½ oz. Dark Chocolate (60%)

Topping Ingredient: (choose 1 or do some of each)

• Shredded Coconut Flakes
• Pistachio Pieces, finely chopped

 

Directions:

1. Separate Eggs. Set Yolks aside.
2. Whisk together Eggs Whites and Sugar (or beat with high speed mixer).
3. Add Egg Yolks one at a time, continue whisking.
4. Whisk in Oil, Water & Vanilla.
5. In a separate bowl, combine 2 remaining dry ingredients for the cake. Then stir into wet batter.
6. Pour mixture into a greased 9×13-inch baking dish.
7. Bake at 325^oF for 35-45 minutes.
8. While cake is baking, prepare the sauce as follows: mix together the first 3 ingredients in a small pot and bring to a boil. Remove from heat and whisk in the Chocolate. Allow to cool at room temperature.
9. Spread Coconut or Pistachio pieces on a plate or shallow bowl. If doing some of each, fill 2 separate dishes.
10. Once cake is baked allow to cool completely. Then cut into 30 triangular pieces (this can be done easily by cutting 15 squares then making diagonal slices as shown in picture below).
11. Remove one triangle piece at a time and slice in half (while standing up) so you have two skinnier triangular pieces. (Refer to photo below.)
12. Dip all 3 sides of each triangular piece of cake in the chocolate sauce and then immediately dip into the coconut or pistachio.
13. Place prepared pieces in the fridge for 2 hours before serving.

 

Gathering Ingredients

 

Step #2

 

Step #3

 

Step #5

 

Step #6

 

Step #8

 

Step #10

 

Step #11

 

Step #12

 

Dipping Chocolate-dipped Cake into Coconut

 

Dipping Chocolate-dipped Cake into Pistachios