Does anybody know if I can cover a cake with chocolate ganache before covering it with fondant. I find buttercream and fondant together way too sweet. Also would dark chocolate work under light fondant? Thank you.
I've never done it, but the ganache would definitely have to be completely set before applying the fondant. Probably using a thin layer of ganache to just cover the cake would work the best. Any blemishes in the ganache will be magnified by the fondant.
Good luck.
Michele
Yes I do this all the time - its one of my favoriate ways to "ice" before fondant. So tasty! 
I use this recipe:
18 oz semi sweet chocolate (finely chopped)
1 1/2 c heavy cream
1 T chocolate liquor
Put chocolate in heat proof bowl. Bring cream just to a boil over low-med heat then pour over chocolate. Cover and let stand 10 min. Add liquor and whip with whisk until smooth & glossy. Let sit at room temp to cool. As it gets cooler you can beat it with a hand mixer until it thickens to a nice spreadable consistancy.
I use it to fill and cover the cake. Ice it as smooth as possible with this so lumps don't show through fondant. At this point I put it in the fridge to set a bit while I roll out my fondant and cover as normal. Holds up very nicely.
I forgot to add that I do this under white fondant all the time and it works great. The pic in my photos of the polka dot cake has ganache under it as does the green layer of the pic in my avatar (and photos section)
Thank you so much. This is really helpful. I am definitely going to try this.
I was also wondering this same thing! Thanks for the info. I'll be trying it today with a chocolate stout cake with a chocolate baileys ganache and filling and then covering with fondant. Thanks again!
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