Preheat oven to 175°C.
In a bowl mix together wheat flour, corn flour, baking powder, cocoa powder, sugar and salt.
Add milk, coconut oil and vanilla essence and mix to form a smooth thick batter.
Divide it between two greased ramekins.
In another bowl mix together the remaining cocoa powder and brown sugar.
Divide it into two and top the cake batter with it.
Add instant coffee powder to hot water and immediately pour it divided on the sugar topping.
Bake the cake for 15 minutes in the preheated oven.
Remove from oven and rest for 5 minutes.
Flip it on to a serving plate or serve it in the ramekin.