@Freshkid: Thank you for your offer to adjust….I was trying to avoid reworking the recipe and hoping someone had a different recipe suggestion!! I have no problem determining the batter quantities needed…the question to me is the leavening…will a bundt cake collapse in a 10” round pan…that is my primary concern. I will PM the recipe as it’s not published online.
@Julie: I’ve considered the Domingo but I plan to pair with ganache and it’s not the right fit…seriously considered it…now if I was making the Silk Meringue Chocolate Praline Buttercream, I’d be using Domingo.
Hello again. I just now finished reading your PM. I was also going to post to you what does PM mean. I found a copy of this recipe in my files. Anyway Sherrie I hope you do not mind that I am getting back to you by posting it this way. You see, I am sorry to say I am computer illiterate & I get confused with words I do not understand.
Now then Sherrie first off there is a good reason why this recipe is baked in a bundt pan. Why???? because this recipe is a “HI~RATIO CAKE FORMULA”...out of balance from the norm.
What is that???? it is when the weight of the sugar exceeds the weight of the flour in this case you can add the 2.25, oz of cocoa to the 8,3/4, oz of flour. This equals 11.oz of flour. The sugar amount which you omitted in the recipe to me is 14, oz. That is almost 30% more sugar than flour. You see Sherrie in a bundt pan they are known for baking successfully out of balance recipes such as hi~ratio types. In this type the fat that is employed is known as “EMULSIFIED SHORTNING” You do not have this ingredient in your pantry. The bundt pan has 4, sides to it hence the sugar gets enough heat to melt the sugar in the allotted time frame.
Now then Sherrie if you bake this recipe in a 10, in & a 6, in round cake pan you will need to make an adjustment to the recipe. Just reduce the sugar by 4, oz & you can add 2,oz of honey during the creaming stage.
Sherrie, the 10, pan to fill it 2/3rds full to allow for the leavener rise requires 7.5, cups of batter. The 6,in pan requires 2.5, cups of batter,Soooo, we need 9, cups of batter. The recipe total is exactly 60, oz of batter so you need to multiply each ingredient by 20% (120%) the eggs come out even use 6, eggs. The leavener is sufficent because soda is 4X the power of powder. enough to leaven 11, oz of flour which equates to 2,3/4, cups. No need to reduce the soda because of the subst of cocoa because honey is acidic.
Sherrie, I am now finished. I hope I have given you enough information so that you can make the right decision for yourself
I am sure you will do just fine.
Good luck & enjoy the rest of the day my friend.