That's definitely a bit too much roasted malts. You want it dark, but not overly roasty, as it will dull the hops. De-husked versions of roasted malts are nice to use, as they will add colour and a more subtle roasted, coffee presence to the beer.
Citrussy, piney and resiny hops go well with dark malts. Galaxy and Centennial are good choices. El Dorado, from experience and threads read on the Internet, is not as potent as other " known " varieties, which is why IU would swap it for something else and save it for an IPA/Pale ale.
From experience, Chinook, Simcoe, Mosaic, Citra, Galaxy hops work well in Black IPAs.
This is an IPA, so I would, especially because it is dark and the malts will add lots of flavour and complexity, add more hops for late additions and dry hopping. A whirlpool done at a lower temp. ( 160F - if you can cool the wort ) will add lots of flavour and a bit of aroma to the beer, with minimal bitterness. For me, whirlpool hops add an intensity and depth of flavour I cannot replicate without. Dry hopping is a must - so add a bit more there, like 4-6 oz hops.
Cheers!
