Yeah, I was talking about an AG recipe. (I'll post my Ululator db below.--maybe someone can convert it to extract.)
As Yooper said: do not add anything other than malt to this. No prunes, no honey, no coffee. The flavors need to come form the combination of carefully chosen malts.
You need a pilsner malt base with some Munich to give it some backbone.
The prune/plumb/coffee/chocolate flavors come from the added malts: CaraMunich III, CaraRed, pale chocolate malt. The sweetness will come from the pale chocolate malt (you'd be surprised) and the CaraRed, as well as the Munich. The coffee flavors will come form the combination of CaraMunich III and pale chocolate malt.
DO NOT add Special B or Victory. Victory will bulk up the malt base but make it bready, not malty-sweet, which is what a bock needs. Special B will impart a lot of the flavors you are looking for, but in a way and proportion that will not complement the rest of the recipe. And it's easy to overdo Special B and get a strong raisin-y flavor. (I made last year's doppelbock with Special B--ask me how I know about the raisin-y flavor
) I tried to get the typical bock flavor in that recipe from Crystal 60 and Special B. It was sweet and fruity, alright! But nothing like a well-balanced doppelbock.
And hops: use hops more appropriate for lagers/bocks.
Bock family beers are fairly traditional. It works.
Here's my AG Ululator Doppelbock, just so you can see the ingredients. Hope it helps. (I started with a basic doppelbock recipe I found online, and tweaked from there.)
10 lb Pilsner malt
3 lb Munich malt
2 lb CaraMunich III (57 SRM; if you use Carafa, adjust!)
1.5 lb CaraRed (to give you some sweetness and the classic bock hue)
12 oz UK pale chocolate malt (200 SRM)
8 oz Carapils
5.5 AAU Perle @ 60 mins.
3.5-4 AAU Hallertauer Hersbrucker @ 10 mins.
WLP883 German Bock Lager yeast (or S-23 Saflager)
I got most of the grain bill from Northern Brewer, since they have a lot of those hard-to-find German malts.
I don't now how to convert to extract (you need extract to replace the pilsner and Munich, I know that much), but I hope it helps you figure out your specialty grains and hops.