Preheat oven to 350°F, grease a Bundt pan.

Make the graham cracker ribbon. Mix together graham cracker crumbs, 4 tablespoons melted butter, 3 tablespoons brown sugar, ½ teaspoon cinnamon, and a pinch of salt in a bowl until it resembles wet sand. Set aside.

Mix all cake ingredients on low for 30 seconds, then medium 2 minutes.

Pour ½ of the batter into greased bundt pan. Then layer the graham cracker ribbon on top pressing gently and evenly over the top of the batter. Gently spoon the remaining cake batter on top and spread until the graham cracker ribbon is covered.

Bake at 350°F for 40-50 min or until wooden skewer comes out clean.

Turn cake onto wire rack after letting it sit for 3-5 minutes.

Make the ganache by heating heavy whipping cream in a small saucepan until just simmering. Pour over semi-sweet chocolate and let sit 2 minutes. Then stir until smooth and glossy. Let cool slightly until it's a pourable but not runny consistency.

Pour the ganache slowly over the top, letting it drip down the sides naturally.

Place marshmallows on top of the ganache while it's still tacky. Use a kitchen torch to toast each marshmallow to a golden brown. If you don't have a torch, broil on low for 1-2 minutes watching closely.

Sprinkle graham cracker crumbs over the toasted marshmallows. Slice and serve.