EGGLESS CHOCOLATE CAKE: Shelter in Place Chocolate Cake #3

So you're still Sheltering in Place. I've heard from many readers that they are unable to find eggs at the market. I'm so sorry. I have eggs, and I wish I could share with you. But, don't fret. Even if you don't have eggs, you can make this delicious Eggless Chocolate Cake with ingredients you probably do have in your pantry. This is an adaptation of a different Wartime Chocolate Cake recipe than the one I posted the other day. We're at war with Covid-19. Be safe and well.

EGGLESS CHOCOLATE CAKE

Ingredients
4 1/2 cups sifted all-purpose flour
3 cups white sugar
1 cup cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 Tbsp vanilla extract
1 1/2-2 cups chocolate chips

Directions
Preheat oven to 350 degrees F, grease and flour a 9x13 inch pan.
In large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
Add oil, water, and vanilla and mix thoroughly.
Fold in Chocolate Chips
Pour into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
Frost or Glaze or Dust with Powdered Sugar, if you feel like it!

Labor Day Chocolate Ricotta Icebox Cake

Chocolate Ricotta Icebox Cake is perfect for Labor Day. Recipe adapted from Martha Stewart (2006), this Icebox Cake is great to make for a cookout. It's egg-less, so no worries about raw eggs in this dessert. Let your refrigerator do the baking! This cake is labor and egg free!

Love this Retro Refrigerator Ad from the 30s. I imagine your 'icebox' is a bit more up-to-date.

Chocolate Ricotta Icebox Cake

Ingredients
14 ounces dark chocolate (55-70% cacoa) - do not use chocolate chips
30 ounces part-skim ricotta cheese, room temperature
3/4 cup heavy cream
9 ounces chocolate wafers

Directions

Prepare pan:
Line 9″ springform pan with plastic wrap (or waxpaper) so that it completely covers bottom and sides of pan. Allow 4″ overhang over the sides of the pan (you'll fold this over the top the cake as it chills).

Make Chocolate Ricotta Mixture:
Break 12 ounces of chocolate into pieces.
Place in heatproof medium bowl set over pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
In food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl.
Add warm chocolate; blend until smooth.
In large bowl, beat cream until stiff peaks form.
With a rubber spatula, gently fold in chocolate-ricotta mixture.

Assemble cake:
Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top.
Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
Before serving, using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake (or just eat the two ounces of chocolate)