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Preheat the oven to 325°F. Grease and line a deep 9-inch round cake pan with parchment paper.
In a medium saucepan over low heat, melt the butter, dark chocolate, instant coffee, and hot water, stirring until smooth. Remove from the heat and let cool slightly.
In a large bowl, sift together the self-rising flour, all-purpose flour, baking soda, and cocoa powder. Whisk in the sugar.
In a separate bowl, whisk together the eggs, oil, and buttermilk.
Add the egg mixture to the dry ingredients and whisk until combined.
Gradually whisk in the melted chocolate mixture until the batter is smooth.
Pour the batter into the prepared pan.
Bake for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the center comes out with a few moist crumbs.
Let the cake cool completely in the pan.
For the icing, melt the butter and dark chocolate together until smooth. Let cool slightly.
Pour the icing over the cooled cake, allowing it to drip down the sides.
Let the icing set before slicing and serving.