T,
Welcome to the AHA forum.
Your recipe looks tasty and doesn't need to be changed. If you are looking for ideas to help win the competition, here are some thoughts.
Personally I would swap the quantities of chocolate and roasted barley. This will help ensure "that coffee flavor" that judges expect.
The recipe seems like a cross between an American Stout and a Tropical Stout, but doesn't fit either one squarely...
If you really want an American Stout, the judges will be looking for citrusy American hops but find none. Toss in some American hops at end of boil or dry hop with some, and you'll have more of a true American Stout.
On the other hand, if you like the hopping the way it is, this will be fine for a Tropical Stout. But this style is supposed to be a little sweeter. In this case, you could either try mashing hot like around 159 F to kill the beta amylase, or you could add about half a pound of lactose near the end of the boil. Or both. That's a tropical stout.
If I were you, I might go Tropical on this one. But of course all of this is entirely up to you. The recipe is good the way it is too. I just am not certain if it would medal. On the other hand, every competition is a crapshoot. Some beers I thought were great don't medal, while others I think sucked won silvers and golds. If you want good feedback -- if you REALLY want to know if your beer is to style -- then you really should enter this same beer into at least 3 different competitions. Inevitably, half the judges have no clue and their scoresheets can be tossed into the recycle bin. The other half will give you good feedback. You'll know which is which when you see it.
Oh.... you didn't mention yeast. What yeast will you be using? This might make some difference. I think yeast is less of a big deal for stouts than for many other styles, but, just curious, as it *might* be significant, maybe.
Good luck!