Chocolate Hazelnut Cake (Drömtårta)

with a creamy, buttery vanilla filling and coffee soak.

This cake is made with a light chocolate-hazelnut sponge, brushed with a simple coffee soak and filled with a buttery vanilla filling, then rolled in a dusting of white sugar for a classic finish. Pst, apparently it’s Lucas’ new favorite cake.

Drömtårta, or drömrulltårta (which literally means “dream cake”), is a classic Swedish dessert. Roll cakes are super common in Sweden, but unlike Swiss rolls (or other types of roll cakes) that are often filled with a thicker frosting and have an overall more decadent feel, these usually just have a thin layer of not-too-sweet, buttery filling or unsweetened whipped cream.

Traditionally, a drömtårta is just a chocolate sponge with filling, but in this recipe I swapped in some hazelnut flour and brushed the cake with a coffee soak before rolling it up. The best part? It bakes in five minutes (I’m not exaggerating). And there’s zero need for fancy decorations.

**The sponge cake also has zero dairy and gets all its fat from the eggs, so you could easily make it dairy-free if you swapped out the butter for vegan butter.