Ganache - do you whip yours when filling a cake?

Mmmm! It's my first naughty thing foodwise for ages. DP and I both try to stick to low carb - he has diabetes - but I decided, as it's my birthday tomorrow, to splurge for once. I've made a big one and plan to take it and share at the pub quiz, so as not to eat too much ourselves!
Mind you, the last few weeks, quiz contestants have been a bit thin on the ground.

No advice but I want chocolate cake now 😁

OK MartavTaurus I'll bear that in mind and play it by ear. Off to chop the chocolate up now! Thanks everyone.

Ganache is quite thick, it's not like a butter cream, so from tasting the texture the way I like it, I'd say you might not whip it?
As long as it's glossy! 😋

I haven't started yet RosiesMaw was hoping for some tips before I do. Yes, your last sentence does sort of answer my question. Is it nicer that way?

Presumably you have done this
Put the chocolate in a large, heatproof mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer over a medium heat, stirring continuously until the sugar is melted. Turn up the heat and bring to the boil, then quickly remove from the heat. Pour over the chocolate and whisk until smooth and glossy.
Then
Use straight away or leave to cool until thick enough to spread on a cake. Alternatively, set aside to cool completely, then beat with an electric whisk until light and fluffy, and ready for spreading.
Does the last sentence answer your question?