Chocolate Ganache is a mixture of chocolate and heavy cream. You heat the heavy cream on the stove to simmer - do not boil. then you pour it over the chocolate to melt the chocolate. It taste great! It is used for fillings and icing.
how do you apply it to a cake?
I have a question to add to that:
How do you get it thin enough to pour over a cake or petit fours? And how to you make it look very shiny
I see chocolate ganache mentioned a lot and I was wondering what it is exactly. How do you make it and how do you apply it to a cake? (I'm just full of questions, but I figure somebody here can help!) Thanx.
I use choc ganache all the time, My recipe is as follows
600gms of chocolate buttons (white or dark)
250mls of thickened cream.
Heat cream in a heavy pan, and then turn heat to low, add chocolate buttons and stir until completely melted.
At this stage the ganache will be very runny and will be able to pour over anything. I usually let it cool for about 15-20 minutes and then i spread it between the layers of cake.
Nati
Chocolate ganache is a gift from heaven if you are a chocolate lover!!
I give 9 ounces of good quality chocolate (don't use chips, use bars, and I use a 1:4 ratio of semi-sweet to bittersweet chocolate) a whirl in my mini food processor so it's finely chopped. I then put 8 ounces of heavy whipping cream in the microwave for about 90 seconds or until it is piping hot but not boiling. I then pour the cream over the chocolate, leaving the lid on the processor, and ignore it for 5 minutes. I then give it a couple of quick pulses and it's done.
To cool it down for pouring out of a bag for a thick glaze (see pic here for example...I made both a milk chocolate and a dark chocolate ganache), I put it in a glass measuring cup and allow it to cool for 10 - 15 minutes, then pour into a piping bag and drizzle. You can do it with a spoon, but I like having more control over my drizzles.
Consistency depends upon temperature, and you can get it shiny by adding a pat or two of butter. 
You'll love it! If you let it cool all the way and then whip it, it turns into a lovely, rich, smoothe filling for cakes...talk about death by chocolate!
Ganache is a little bit of heaven right here on earth!! The recipe I use most often is a bit different but I'm able to pipe with it and do simple decorations (after letting it set up just a bit in the fridge) Here it is:
http://www.baking911.com/recipes/cakes/frosting_chocolate_buttercream.htm
I think the trick (and I could be wrong) to keeping it shiny is to not touch it or mess with it too much once it is on whatever you have put it on. I know the recipe above I have to get it like I want it pretty quick or it loses something.
to get it ganache shiny use corn syrup. you make the ganache then let it cool then pour in some corn syrup. Hope this helps
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