For those of you who make this cake, do you sub cake flour for AP flour in this recipe? Is it a 1:1 sub? Also, I'd like to make this in a 10" x 3" round instead of 2-9" rounds. Will this work or do I need cake extender? As you can probably guess, I'm new to scratch-trying to make the change and I'm deciding between two recipes. This is one of them. Thanks in advance for your tips.

You can use the ten inch pan, and I don't substitute but maybe it's just me? This is my go to chocolate cake recipe! I make it 4 layers and do the ganache on the recipe and it gets rave reviews! :]]

Thanks!