Well I've never made ganache so obviously I've never used ganache -- but I want to. Is it hard to make? Do you pour it over the cake or is it smoothed the same way BC is? Everyone talks about how great it is and I've decided I will take the plunge and try it -- I'm just, well, a little bit scared. Help!
Ganache is just chocolate and cream, usually about equal parts with sometimes a little butter and/or a little corn syrup.
Pick any recipe you find. once it is melted and smooth, it can be cooled then poured over the cake (normally over icing or at least a crumb coat.)
You can also whip it and use it like regular icing. If you pour it, you can't spread it like icing and still get a smooth shiny surface. You can't touch the surface once the ganache is poured.
Nothing to be afraid of, it is just chocolate. You can chill the left overs and make truffles. mmmmm
It is very easy and looks so elegant-and tastes delish! I use the recipes for chocolate glaze and whipped ganache in the WBH.
Ganache is delicious, easy to make, and is spectacular on a cake.
I use this recipe from ChefTaz:
http://www.cakecentral.com/cake_recipe-2116-4-Chocolate-Ganache-1.html
The butter keeps the ganache shiny, even after refrigeration.
Rather than pour my ganache, I like to let it cool at room temp for about an hour and 15 minutes, then I use a metal spatula to spread it on the cake like buttercream. You can even heat the spatula with hot water (fill a pitcher and dip it in), then wipe it dry and use the hot spatula for further smoothing.
I put the unwhipped ganache in the fridge right after it's made for about an hour and a half and then use it for piping borders. It works really well.
Here are some ganache cakes I've made:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=141613
and
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=22806
Good luck!
do people use ganache as a filling??
Yes! I just used whipped ganache as a wedding cake filling and people loved it. I used about 1/2 cup more cream than is called for in the recipe I posted above, then cooled it in the fridge until it was not hot any longer, but not stiff either, then beat it until fluffy in my mixer.
You can also use the ganache as filling without beating it. Just spread it on once it isn't hot anymore. It will be thicker and more fudge-like this way.
When you whip the ganache be careful not to over mix it, and if you do (and you'll know it.. it gets super grainy and gross looking) just melt it down over a double boiler and start again. 
Ganache is wicked good!
All this talk about Ganache, makes me want to give it a try as well. Thanks texasbecky for bring this up and all the CC'er for the helpful tips.
i've only used ganache as a filling, and adore it.
so glad to get other ideas here.....
i think it's extremely rich, but know that sometimes people want that Death By Chocolate experience, so.....
FYI-since i use mine only as filling, i never use it all, so...i freeze it, thaw and reuse....it always works...?
sally
I made "cheftaz" ganache a couple of weeks ago for the first time. It was a groom's cake. Chocolate devil's food with peanut butter icing with ganache drizzling down the sides. It turned out just like the pic the bride brought me out of a magazine. I used a parchment bag and #12 tip to make it look like drizzles. I wish I knew how to download my pics. I am gonna have to get my DH to help me do it.
Don't be nervous about it. It is really easy to work with.
Good luck.
Diane
I love ganache. As a filling so it wasn't as strong, I have mixed it with buttercream. My fav cak I ever made was a devils food with chocolate buttercream, chocolate ganache filling, and chocolate ganache poured over the top and garnished with chocolate covered strawberries! Yummy! 
How long can you keep ganache in the refrigerator before it spoils and could it be frozen.
Thanks for this wonderful thread.
Lilybird
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