This recipe is definitely a keeper. Although I did make few adjustments based on my gut feeling because of the ingredients I had.
First of all I used 250 gm icing sugar against the 440 gm of caster sugar mentioned in the recipe.
Secondly I did not have white cooking chocolate therefore I used semi sweet white chocolate.
I opted out of making the ganache since the cake was already a little sweet for my family's palate.