Tunnel of Fudge Tweeked

2 1/2 sticks butter room temperature (plus melted butter for pan)
3/4 c. cocoa plus enough to dust pan
3 oz. bittersweet chocolate
1/2 c boiling water
2 c. flour
2 c. pwd sugar
1 tsp.salt
1 c. cacao nibs. (hahaha- chocolate chips)
1 c brown sugar
3/4 sugar
5 lg. eggs
1 TB. vanilla
Bittersweet Ganache
   Butter and dust a Bundt pan. Put bittersweet chocolate in heat proof bowl. Pour boiling water over Whisk until smooth. cool to room temperature.
   Whisk together cocoa, flour, pwd. sugar, salt and nibs (snicker) in a large bowl until combined.
    Beat butter, brown and granulated sugars until light and fluffy. 2-3 minutes. Beat in eggs one at a time. Beat in vanilla. Add chocolate mixture. Beat until just combined. Turn mixer to low and add flour beating just until combined.
     Pour in pan and smooth the top. Bake at 350* until edges begin to pull away from sides of pan about 45 minutes. Let cool on a rake for 1 hour 30 minutes. Invert on rack and let cool completely for 1 1/2 - 2 hours. Drizzle with Ganauche. (Keeps for 3 days)

Bittersweet Ganauche
4 oz. bittersweet chocolate
1/3 c. whipping cream
pinch of sea salt.
  Melt together an drizzle on cake.