Will it work? I'm wondering if the whipped ganache will hold up under the melted, poured ganache or will I end up with a giant puddle of mixed ganaches?

I can't find a chocolate buttercream recipe that I like. All have some funky flavor that I don't like. Probably too sweet for my taste ... thinking whipped ganache may be the way to go?

have you tried Lazy_susans bittersweet chocolate icing yet? I'm sure you can modify milk chocolate for the semi sweet/bittersweet, and I believe it'll hold up under poured ganache.
It's a wonderfuly tasty chocolate icing!

thanks jscakes! I will try it for sure!

I've used whipped ganache under poured ganache, and haven't had any problems. I ice the cake with the whipped and put it in the fridge for about 1-2 hours to make sure it's really cold, and then pour the room temp ganache on top. Works and tastes great.