Any of these cakes will freeze perfectly!
In addition to what Sophia says re the Domingo beign baked in a bundt pan as the Double Whammy Groom’s cake, the Perfect All American Chocolate Butter Cake (TCB) is also baked in a bundt pan as the Chocolate Velvet Fudge Cake (RHC).
Personally, I find all of Rose’s chocolate cakes to be about the same sweetness level—I think they have the same sugar content. I could be wrong, of course ...
For the loaf pan—although small loaf pans work especially nicely, “regular” ones work very well, too. But I know you are extremely particular, so you might want to run a test. Just fill the pan about 2/3 full—no more—and bake the rest in another pan or cupcakes or something. I think a 9x2 layer makes 3 little loaves, so that would be something like 1 big loaf and 2 little loaves, but it’s been a while, so I can’t remember exactly!!
I will keep that in mind about filling the pan 2/3 full. I think that is what did me in when I baked my cake wreck.
I was browsing TCB and noticed those chocolate cakes are only pages apart. I don’t bake from TCB as nearly as much as I do from RHC but I think I am about to start.
I, too, thought the cakes looked similar and easy to prepare.
I’m starting with the Domingo cake tomorrow and then onto the Chocolate Fudge cake. I already know what the Chocolate bread tastes like so I won’t have to make that. I will try the All American Chocolate cake too. If there is no clear winner, I’ll go on to the Chocolate Velvet.
I really don’t have to bake in a loaf pan. I just thought they would be easier to transport.