I don't remember ever having a problem with air bubbles (of course, not until now, when I need a nice dense cake!) How do I get rid of or avoid them!? I even tapped the pans before baking!

I'm using DH Butter Chocolate (1 1/3 water, 3 eggs and 1 stick butter softened). I did not whip or beat too high--just as it called for. What's the deal!?

Do you mean tunneling in the baked cake --those kinda air bubbles?
I run a butter knife through my batter before baking.

Yes, the ones that go through the cake! I've never had that issue and I've baked lots of cakes!

Thanks. I'll try that with today's batches.

Yeah, I meant in the pan before baking and just run it back & forth and all around.