i think it would be ok to refrigerate ur ganache covered cake. but u may want t put like a cover over it. ill look into it and get back to you
ok so i looked it up and an article i read said to refrigerate it but put a cake dome on top of. i got it from a martha stewart website( a chocolate ganache covered cake like urs)
it was in a recipe.
http://www.marthastewart.com/devils-food-cake-with-chocolate-ganache-by-martha?rsc=also_try
hope it helps.
Hi there,
I do a lot of work with ganache, so thought I'd help you out. Although you CAN refrigerate ganache (covered, as the Martha St reference said above), it DOES dull the surface. I have tried every possible method - in a box, under a dome, etc., and there is no way to stop the dulling (is that a word?) It may be slight, but if you're picky like me, you'll see it.
What you can do - & I've had good success with this - is "revive" your ganache with a mini-blow torch. You know the kind you use to brown the top of creme brulee...after you take the cake out of the fridge, let it warm to room temp, then carefully (don't get too close or the choc. will melt/bubble) sweep the blow torch back & forth until the entire surface is re-warmed.
I did this on a cake I took to a party recently, and a friend who is a big-time kinda famous chocolatier said "wow, you must have just poured that ganache!" HEE!!! 
Good luck!
Thanks for your idea. I used a blow torch at a bakery I used to work at but don't have one at home. Maybe I'll buy one. If not, I definitely will NOT refrigerate the cake with ganache because I do not want it to dull at all.
I'll pour the ganache in the morning and assemble the cake in the afternoon.
It's a wine bottle in a box cake and the fondant is going over the "bottle".
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