Sorry, this might be after the fact, but I’ll still post in case others might be looking for the same info.
The Deep Chocolate Passion is a (non-traditional) chiffon, and if you look at the wedding cake recipes, you can see that leavening does not change when pan size goes up or down. That is, leavening is scaled along with the rest of the recipe and doesn’t need an additional Rose Factor adjustment.
Yes, if you scale the wedding cake recipe to your pan size (72.3% of the first batch for two 9x2 layers), you will get a little more batter and a layer that is about 1.5” tall, versus the Ger Choc Cake, which is a little less batter and about 1.25” tall.
I just made two 10x2 layers of this over the weekend, and the scale factor I used was 86.6% of the first batch (i.e., the 9” and 6” batch). They turned out perfectly. I syruped them with the milk choc syrup (same factor) and frosted with white chocolate mousseline. When scaling the leavening for this recipe, I first scaled the baking soda, then went down to the nearest even measurement. The remainder, I multiplied by four and added to the baking powder. That way, the more powerful leavener was fully accounted for and any small discrepancy between scaling calculations and measuring spoons was mimimized.
Getting 40 servings out of 10 inch layers might be tight- you’ll have to be careful and cut small pieces. I made two-layer cakes of the 6”, 8” and 10” and served about 70-75, cutting pieces that were moderate- not too small, but not large, either.
Be sure to use cake strips and not to grease the sides of the pan for the best shape.