Cut 5 slices of peeled and washed pumpkin into 3–4 pieces each. Place them in a pot, add 1.5 water glasses (about 1⅛ cups + 1 tbsp) of granulated sugar and 1 tea glass (about 1/3 cup + 1 tbsp) of water, and cook over low heat. In a separate bowl, beat 2 eggs with 1 water glass (about ¾ cup + 1 tbsp) of granulated sugar. Add ½ water glass (about ¼ cup + 1 tbsp) of vegetable oil, 1.5 water glasses (about 1⅛ cups + 1 tbsp) of milk, 2.5 water glasses (about 1¾ cups + 2 tbsp) of flour, 1 packet of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and ½ teaspoon of salt, then beat everything together. Mash the cooked pumpkin and mix it into the batter, then beat again. Divide the batter into two separate bowls. To one portion, add ½ water glass (about ¼ cup + 1 tbsp) of cocoa powder, 1 tea glass (about 1/3 cup + 1 tbsp) of milk, and a small pinch of baking powder, then mix with a hand mixer.
Grease a cake pan. Using one serving spoon for the plain batter and a separate serving spoon for the chocolate batter, place them side by side in the pan in alternating rows. Once the bottom layer is complete, add chocolate batter on top of the plain batter and plain batter on top of the chocolate batter, side by side, until all the batter is used up. Using a knife, draw a circle through the batter, then draw another circle in the opposite direction. Bake in an oven preheated to 190°C (375°F) until a toothpick inserted in the center comes out clean.

About This Recipe

Pumpkin is undoubtedly one of the most beloved members of the gourd family. This family also includes watermelon, cantaloupe, cucumber, and similar plants. In addition to their broad leaves, they share the common trait of being creeping and climbing plants.

Squash is an annual plant whose fruit is consumed as a vegetable. Discovered 7,500 years ago and enjoyed in nearly every variety, pumpkin is one of nature's richest vegetables in terms of alpha-carotene and beta-carotene. It is rich in vitamins A and C, magnesium, potassium, copper, and phosphate. It is low in calories, high in fiber, and has a high water content. It is known to reduce the risk of cancer, especially lung cancer. It softens the chest and suppresses coughs. Its seeds have been found to have a deworming effect against tapeworms and other parasites. It acts as a diuretic and has cleansing properties for kidney and bladder inflammation. It soothes the stomach and intestines and helps prevent constipation. It is also beneficial for high blood pressure.

We love our Pumpkin Dessert (Kabak Tatlısı) recipe and can't imagine a winter without it, of course. But we also love variety. Today, we wanted to share our Pumpkin Chocolate Cake recipe with you. Enjoy!