Preheat oven to 350 degrees.

In a food processor, add the flour, cocoa powder, salt, baking powder, baking soda and sugar; pulse to combine.

Add the butter; process until well combined.

Add milk and 1/2 cup of stout, process until combined.

Drop 6 mounds of dough onto a baking (or lightly oil your hands and form into balls) that has been covered with parchment paper or a silicone baking mat.

Bake at 350 F for 16 to 18 minutes or until the top is dry and slightly springy when touched. Remove from oven, allow to cool.

In the bowl of a stand mixer add the cream, powdered sugar, vanilla extract and tablespoon of stout (if using); beat until soft peaks form, about 4 minutes.

Split the shortcakes, fill with whipped cream and blackberries.