That's great!! It's such a good feeling when you finally get something to come out just how you wanted it to. You can also try letting some of the ganache set up a bit and use that to crumb coat your cake if you wanted to have a totally chocolate cake with no buttercream. 
I tried pouring ganache over a light coat of smooth buttercream last week, and mine turned out better without the buttercream underneath. I let the ganache cool a bit, but still pourable, and it melted the buttercream in spots. I may try again since I hear some many people here have good luck with it. Congrats on figuring out what works for you!
I had actually used ganache that was made a few days ago. I had refrigerated the ganache initially and warmed it up in the microwave for about 30-45 seconds (so that it was pourable but not warm).
I think that is why it worked so nicely, and didn't melt the BC underneath.
im going to try ganache this week for the first time. does it work much better with bc underneath? i heard you didn't need to so i wasn't planning on it, but i don't want it to look bad.
I have no problem with coating a whole cake with ganache and making it smooth...but I wonder how people get the thin fingers of fondant going down the sides of the cake and make it look good. I always get bit swaths of it down the sides if anything.
Here's a link to see what I'm talking about:
http://family.webshots.com/photo/2494513100052942315LlcWzs
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