Chocolate Sauce
Chocolate sauce weighs 300g per cup. Made from cocoa powder, sugar, water/cream, and a bit of butter — a thicker, glossier alternative to chocolate syrup. To make at home: simmer ⅓ cup cocoa with 1 cup sugar and ¾ cup water until thickened (5-7 minutes), then add 2 tablespoons butter and 1 teaspoon vanilla off heat. Stays pourable when refrigerated, unlike ganache. Use as a topping for ice cream, profiteroles, or stirred into hot milk.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.