Chocolate and Pomegranate Opera Cake

This is the result of today's challenge. I have made an opera cake featuring an almond joconde sponge with a dark chocolate underglaze, pomegranate syrup, white chocolate creme au berre, dark chocolate ganache, chocolate mirror glaze and pomegranate seeds.

I am very happy with the result of today's baking, minus the fingerprint on the front of the mirror glaze from my clumsiness! The almond sponge is light and well baked. The dark chocolate ganache and glaze contrast the sweet white chocolate buttercream well. The pomegranate seeds on top offer a delicious crunch, and the syrup is subtle yet has just enough flavour to lighten the whole dessert. I struggled with cutting through the glaze without it smudging down the sponge so a better technique is needed, or a little more gelatine, but other than that it is great!