OK, I made the ganache tonight and chilled it for a few hours. (16 oz chocolate to 1 cup cream). Then I took it out, put it in the food processer and blended it till smooth and a little fluffy. I applied it as a crumb coat to the cake. Now, it feels really hard to touch. Did I screw up? Is it supposed to feel so hard? I'm hoping it cuts ok! I plan on covering it with peanut butter buttercream icing (butter, not shortening). Will the ganache soften up? Please, tell me I didn't destroy this cake.
Do you have any left over? Spread a layer about the same thickness as on your cake onto parchment paper and let it set up. Attempt to cut with a knife. If it works, you're good to go and can stop worrying. 
(I'm pretty sure you're fine. I do 2:1 ganache frequently and I don't have problems with people having to chomp away at it.)
When I make ganache I usually do a 1:1 ratio and I don't whip it. That said, when I put it on cake it's pretty solid. I mean compared to buttercream it's very hard, but it's not hard to cut. So I don't think you ruined it.
Like all4cake said, how can you ruin cake with chocolate?
all4cake: what do you mean you're not saying nothing? Do you know that I screwed it up? This cake is for my daughter's 30th birthday, so it needs to be great! I love the idea of putting it on wax paper. I'll try that. Thank you so much for suggesting it!!!
Mine firms up after I ice my cake but I don't put mine in the refrigerator so it's never "hard". I think it will probably be ok.
Ganache does firm up a little. However, at room temp, it cuts easily and melts like butter on the tongue. It is like chocolate magic.
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