Preheat oven to 325 degrees.
Grease and flour the pans and then line the bottom with parchment paper.
Mix together flour, baking powder, baking soda and salt. Set aside.
Melt unsweetened chocolate in the microwave and stir in the sugar.
Beat in the eggs, oil, buttermilk and vanilla.
Alternately add the hot water and flour mixture, beat until smooth.
Divide the batter between the pans.
Bake at 325 degrees for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool the cakes for 30 minutes in the pan, on a wire rack.
Remove the springform pan sides, peel off the parchment paper and allow the cakes to cool completely on the wire rack.
Once the cakes are cool, use a large serrated knife to cut off the domes.
Line the outside of the pan with parchment paper and place one cake in the springform pan.
Tint 3 cups of vanilla ice cream with green food coloring. Working quickly, spread the ice cream over the cake in the pan.
Then, the other cake layer and top it with aqua tinted ice cream.
Put the ice cream cake in the freezer to harden overnight.