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Preheat the oven to 160°C fan oven and butter and line a 9 inch springform tin.
Pour the Guinness into a large saucepan, and add the butter in slices. Heat until the butter has melted.
Remove the pan from the heat and whisk in sugar, cocoa powder and coffee.
In a separate bowl, whisk the eggs, yoghurt and vanilla extract together. Whisk into the saucepan mix.
Sieve in the flour, baking soda and salt.
Pour the batter into the tin and bake for 50 minutes. Do not open the oven door during this time.
Check doneness by inserting a skewer into the centre — if there's wet batter on the skewer, put it back in until you reach the 1 hour mark.
Leave the cake to cool completely in its tin, on a cooling rack before icing.