Preheat oven to 320 degrees F (160 degrees C).
In a saucepan over medium heat, add Semi-Sweet Dark Chocolate (180 gram), Unsalted Butter (225 gram), Milk (1/2 cup), Water (3/4 cup), and Instant Coffee (3 teaspoon).
Gently stir until everything has melted together. Take off heat and cool for 30 minutes.
Add All-Purpose Flour (1 1/2 cup), Self-Rising Flour (1/4 cup), Caster Sugar (1 3/4 cup), Unsweetened Cocoa Powder (1/4 cup) and Egg (2) to the cooled chocolate. Whisk together until smooth.
Pour cake batter in a lightly greased and lined 22-centimeter cake tin. Bake in the preheated oven for 1 1/2 hours, or until a pick in the center comes out nearly clean. Allow the cake to cool completely in the tin.
To make the chocolate ganache, add Whipping Cream (1/3 cup) and Semi-Sweet Dark Chocolate (180 gram) and heat in the Panasonic Microwave Oven for 2 minutes on high. Stop midway through to stir. Let ganache cool for 15 - 30 minutes.
Transfer cake to a plate and cover with a thick layer of ganache.
Serve and enjoy! Cooking results may vary depending on microwave oven used.