From overtimecook.com, this showstopper cake can be prepped in under 15 minutes.
Ingredients:
For the graham cracker streusel:
¾ cup graham cracker crumbs
2 tbsp. brown sugar
2 tbsp. grapeseed oil
For the chocolate cake:
5 large eggs
2/3 cup grapeseed oil
1 cup granulated sugar
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. pure vanilla extract
1 ¾ cups unbleached all-purpose flour
½ cup unsweetened cocoa powder
¾ cup soy/almond/coconut milk
For the marshmallow glaze:
1 ½ cups marshmallow fluff
1 tsp. pure vanilla extract
1 tbsp. boiling water
Optional garnish-graham cracker crumbs
Instructions:
Preheat oven to 350F and spray a Bundt pan well with floured baking spray.
In a small bowl, combine the graham cracker crumbs, brown sugar, and oil until just combined. Set the streusel aside.
In the bowl of a food processor fitted with the “s” blade, combine the eggs, oil, sugars, baking powder, baking soda, and vanilla until smooth.
Add the flour, cocoa, and milk, and pulse until just combined.
Transfer half of the batter to the Bundt pan and cover with about 2/3 of the graham cracker streusel.
Transfer the remaining batter and sprinkle the remaining streusel over it.
Bake for 50 minutes.
Allow to cool for at least 20 minutes in the pan before inverting.
To make the glaze, combine the marshmallow fluff, vanilla and boiling water in a bowl. Mix until it is a pourable consistency then drizzle over the cake.
Sprinkle with graham cracker crumbs.
The Science of Baking 