Step 1

Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch (22 x 33 x 5 cm) baking dish and line with parchment paper.

Step 2

Make the topping: In a medium bowl, mix together the piloncillo, cornflakes, whole wheat flour, cinnamon, espresso powder, salt, and melted butter until well combined. Refrigerate until ready to assemble.

Step 3

Make the filling: In a medium bowl, mix together the piloncillo, granulated sugar, cinnamon, espresso powder, and cocoa powder. Set aside.

Step 4

Make the cake: In a large bowl, combine the granulated sugar, piloncillo, butter, baking powder, salt, and vanilla. Using an electric hand mixer, mix on low speed to combine, then increase the speed to medium and cream until soft and fluffy, about 5 minutes.

Step 5

Add the eggs, 1 at a time, beating between each addition until fully incorporated.

Step 6

In a small bowl, mix together the all-purpose and whole wheat flours.

Step 7

Add half the flour to the wet ingredients and mix with the hand mixer until just incorporated. Add the sour cream and fold with a rubber spatula until combined, then add the remaining flour and mix until just combined.

Step 8

Pour half of the batter into the prepared baking dish and smooth in an even layer. Sprinkle the filling evenly across the top. Pour in the remaining batter, spreading to cover the filling, then crumble the topping evenly on top.

Step 9

Bake until the cake is puffed and firm, about 45 minutes. Let cool completely, about 1 hour.

Step 10

Make the chocolate drizzle: Add the ancho chile powder and chocolate to a small bowl and pour the hot cream on top. Let sit for 1 minute, then stir to melt and mix completely. Transfer to a squeeze bottle or plastic bag with a corner snipped off.

Step 11

Drizzle the cake with the spiced chocolate sauce and cajeta, then slice and serve.

Step 12

Enjoy!