: Caramel Pecan Ice Cream Chocolate Lokum Cake

2. Caramel Pecan Cream

1. Melt the butter and brown sugar in a saucepan over medium heat.Stir as the sugar dissolves; the mixture will become glossy and aromatic.
2. Add the cream and simmer gently for 2 minutes.This forms a smooth caramel base—avoid rapid boiling to prevent graininess.
3. Remove from heat and let cool for a few minutes.Cooling slightly thickens the caramel and prevents melting the powdered sugar.
4. Add powdered sugar, vanilla, and pecans, stirring until smooth and spreadable.The cream should be thick, buttery, and full of crunchy pecans—perfect between soft cake layers.

This Caramel Pecan Ice Cream Chocolate Lokum Cake delivers deep chocolate richness, silky caramel, and nutty crunch—all in beautifully layered form. Chill slightly before slicing for clean, gorgeous cuts and enjoy a melt-in-your-mouth dessert experience.