You need midnight wheat or debittered black malt (Carafa III) for a black IPA since these malts give you darkness without too much roast or malty taste.
I do enjoy a bit of Munich of Crystal in my IPA's though for some body and malt presence.
Next up: Caramel Amber Ale (Chinook)
Primary #1 + 2: Red Zombie IPA
Bottle Conditioning: Centennial Blonde Summer Ale, Shmuck's Belgian Dubbel, Dry Irish Stout
Drinking: Honeybee American Wheat Ale