: Caramel Pecan Ice Cream Chocolate Lokum Cake

Instructions

1. For the Cake

1. Preheat the oven to 350°F (175°C).Ensure the oven reaches full temperature before baking for even rise and texture.
2. Grease two 20 cm round cake pans and line the bottoms with parchment paper.The parchment helps the layers release cleanly without sticking.
3. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.Sifting integrates air and removes lumps, helping produce a smooth, uniform batter.
4. In a separate large bowl, cream the butter and sugar until light and fluffy.This step incorporates air, giving the cake a softer crumb.
5. Add the eggs one at a time. Add the vanilla and mix.Mixing in each egg individually ensures a stable, smooth batter without curdling.
6. Add the dry ingredients and buttermilk alternately, mixing on low speed (dry → buttermilk → dry).This prevents overmixing while ensuring a consistent, velvety texture.
7. Slowly pour in the warm water to obtain a smooth batter.The batter will be thin—this leads to a moist, delicate cake crumb.
8. Divide the batter evenly between the two pans.Tap the pans gently to release air bubbles for a more even rise.
9. Bake for 30–35 minutes (until a toothpick comes out clean).The cakes should spring back lightly when touched and pull slightly from the sides.
10. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.Cooling prevents the layers from breaking when assembling.
    

    2. Caramel Pecan Cream