This well-loved American cake is so-named because it was originally made with a specific type of sweet chocolate invented by a man named German.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour three 8- or 9-inch round cake pans and line the bottoms with rounds of parchment paper.

Whisk together in a medium bowl until thoroughly blended:

Combine in a small bowl and stir until the chocolate is melted and smooth:

Stir in:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy, about 30 seconds:

Gradually add and beat on high speed until light and fluffy, 4 to 6 minutes:

Beat in one at a time:

On low speed, add the melted chocolate to the butter-sugar mixture and beat just until incorporated. Add the flour mixture in 3 parts, alternating with:

in 2 parts, beating until smooth and scraping the sides of the bowl with a silicone spatula as necessary. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes.

Let cool in the pans on a rack for 10 minutes. Invert the cakes onto a rack, peel off the parchment, and turn right side up to cool completely.

Spread between the layers and on the top, leaving the sides bare: