1-Creating this Caramel Pecan Ice Cream Chocolate Lokum Cake starts with preheating your oven to 350°F (175°C) and preparing two 20 cm round cake pans by greasing and lining them with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even mixing. In a separate bowl, cream the softened butter and granulated sugar until fluffy, then add the eggs one at a time, followed by the vanilla extract for a smooth base.

2-Alternately mix in the dry ingredients and buttermilk, starting and ending with the dry mix, then gradually add the warm water until the batter is smooth and lump-free. Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks.

3-For the caramel pecan cream, melt the butter and brown sugar over medium heat, add the heavy cream, and simmer for 2 minutes. Remove from heat, let it cool slightly, then stir in the powdered sugar, vanilla extract, and chopped pecans until smooth. To assemble, spread the cream between the cake layers and over the top and sides, optionally decorating with extra pecans or chocolate shavings.