Preheat the oven to 180ºC. Butter and line a 23cm springform tin.
Pour the beer in a large saucepan, add the butter and heat until the butter is melted. Remove from the heat and whisk in the cocoa and sugar.
Whisk the yoghurt, eggs, vanilla and coffee extract together and then whisk in with the beer mixture.
Add the flour, bicarbonate of soda and salt to the mixture and whisk until well combined.
Pour the batter into the prepared tin and bake for approximately 60 minutes until a skewer comes out clean. Test with a skewer after 45 minutes. It is quite a damp cake but the skewer must not come out wet.
Let the cake cool completely in the tin on a cooling rack.
When cake is cold remove from the tin and make the frosting.
Soften the cream cheese with a spoon and whisk with the yoghurt and beer until smooth. Sieve the icing sugar over the mixture and whip together until smooth and fluffy.
Top the cake with the frosting and serve.Recipe reprinted with permission of HeinStirred. To see more recipes.