Recipe link: http://rasamalaysia.com/no-bake-chocolate-cake/2/
Since many people have asked, the texture is between a very light sponge cake and steamed pudding, with a finer crumb than baked cakes. Difficult to describe but try it, it's addictive!
Google explains why: When steamed, a cake never gets hot enough to caramelize (go through the Maillard reaction), contrary to when baking which will brown a cake. Also, where baking dries out a cake, steaming will keep it moist.
Recipe edits: Reduced sugar to 150g, used melted blackberry jam as a simple glaze on cooled cake.
Verdict: I love these two-bowl recipes. One bowl for wet ingredients, one for dry. Takes about half the time of a regular baked cake to prepare. Which also means can eat cake sooner.