A few more notes about ganache.
You can use chocolate bits so long as they meet the 60% threshold. I use Ghirardelli's bittersweet chips
. You can find them in stores pretty easily.
For really pretty ganache you may want a crumb coat of icing underneath. This is a thin coat of buttercream to keep any cake crumbs in place. Do this and then refrigerate the cake before pouring ganache.
Once the ganache is made let it cool a bit to thicken. keep an eye on this however as it can get too thick to pour nicely. if it's too warm however it will be too thin and may melt your crumb coat... Aim for baby bottle temps (under 100 degrees).
If you are coating the entire cake, handling after coating is tricky.
Make the cake and assemble it on a round piece of cardboard that is exactly the diameter of the cake. Now you can move the cake around without touching the sides. (slide off counter, lift).
To coat the entire cake with ganache, place the cake on a wire rack that is sitting in a sheet pan or other catch pan. Pour and once it's settled, move it to your serving platter.
BTW - this recipe and all this advice I got from LPBeier here on the forum who is a cake goddess :)