Preheat oven to 350 degrees. Spray two 6-inch round cake pans with non-stick cooking spray and line with parchment paper. Set aside. \nIn a small sauce pot, combine the stout and butter. Heat over medium heat, whisking occasionally, until the butter has melted. Whisk in the cocoa powder until smooth. Remove from heat.\nIn a large bowl, whisk together the flour, sugar, baking soda, India spice and salt. \nIn a separate large bowl, whisk together the eggs and sour cream until smooth. \nAdd the chocolate mixture to the eggs and whisk to combine. When fully mixed, stir in the dry ingredients until fully incorporated. \nDivide batter evenly among prepared cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 40 – 45 minutes. Transfer to a wire rack to cool completely. \nMeanwhile, prepare your frosting: In a standing mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until well combined and smooth. Reduce speed to low and add the confectioners’ sugar until well incorporated. Add India spice and salt and beat on high speed until the frosting is light and fluffy, about 30 seconds more. \nOnce cakes are cooled, invert the pans over a cutting board to remove. Spread about ½ cup of frosting over one cake and top with the second cake. Lightly frost the outside of the cake with a thin crumb coat. Refrigerate for about 20 minutes, allowing the crumb coat to harden. Remove from the refrigerator and frost all over with remaining frosting. Top with chocolate shavings or a sprinkle of India spice, if desired. Slice and serve!