Chocolate Refresh-Mint Cake

To make the chocolate cake: Preheat the oven to 350 F. Line the bottom of a greased 10-1⁄2-inch springform pan with waxed paper, grease the paper, and dust the pan with flour, knocking out the excess. In the large bowl of an electric mixer beat the eggs and yolks with the sugar on high speed for 5 minutes or until the mixture is pale yellow and forms a ribbon when the beaters are lifted. In a separate bowl sift the flour, baking powder, and salt together. Fold the dry ingredients into the egg mixture until the batter is just combined. In a small saucepan set over low heat melt the butter and cocoa together. Fold the chocolate-butter mixture gently but thoroughly into the flour mixture. Pour the batter into the pan, smoothing the top. Bake the cake in the middle of the oven for 20 minutes or until a tester comes out clean.

Let the cake cool until it is easy to handle. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the waxed paper. Reinvert the cake onto the rack and let it cool completely. Clean the springform pan; it will be needed later to assemble the Refresh-Mint.

To make the mint julep simple syrup: In a medium, heavy-bottomed saucepan, bring the sugar, water, chopped mint, and bourbon to a boil over medium-high heat. As soon as the mixture has come to a boil, remove the pan from the heat. Strain through a fine-mesh sieve and reserve.

To make the minted chocolate mousse: In a small saucepan combine the water and sugar and bring to a boil over medium heat. Continue cooking until the syrup has thickened and has large bubbles (simple syrup). In the well-chilled bowl of an electric mixer fitted with a balloon whisk, beat the egg whites at medium speed until soft peaks begin to form. Switch the speed to high and slowly add the simple syrup. Whip until cool and stiff peaks have formed, about 5 minutes. Remove the meringue to a clean mixing bowl.

In a separate bowl combine the sour cream with the heavy cream and beat until soft peaks form. Place the chocolate in the top of a double boiler over hot water. Stir the chocolate until melted. Add the bourbon and mint extract to the chocolate, and let cool slightly. Fold into the cream mixture. Gently but thoroughly fold the chocolate mixture into the meringue.

To make the chocolate ganache glaze: Finely chop the chocolate and place in a clean mixing bowl. In a heavy-bottomed saucepan bring the sour cream, corn syrup, and bourbon to a boil over medium heat. Stir to combine. Pour this mixture over the chocolate and allow to rest 2 to 3 minutes before stirring. This will allow the chocolate to melt. With a rubber spatula, stir gently to combine.

To assemble: Slice across the top of the cake with the knife held horizontally to level it, and cut the cake horizontally into 2 even layers. Brush away the crumbs. Place one layer of the cake into the cleaned springform pan and sprinkle with 1⁄2 cup of mint julep simple syrup. Once the syrup is absorbed, spread the cake layer with chocolate mousse until it reaches halfway up the pan. Top with second layer and sprinkle with syrup as before. Top with the remaining chocolate mousse, smoothing with a rubber spatula. Freeze the mousse cake for 1 hour.

To serve: Remove from the freezer and spread chocolate ganache on top. Garnish with finely chopped fresh mint leaves. Let stand 5 minutes. To remove from the pan, wrap a damp, hot towel around the pan for 1 minute, then release the sides. Smooth the sides of the cake with a rubber spatula. Cut into wedges and place on chilled dessert plates. Place a small scoop of vanilla ice cream beside each wedge (optional) and garnish with a mint sprig.